1/2 c. sugar
1 tbsp. ground turmeric
2 (17 oz.) cans whole kernel corn, drained
1 (16 oz.) can tomatoes, cut up
2 c. chopped onion
2 c. chopped, peeled cucumber
2 c. chopped green pepper
1 c. chopped celery
1 c. vinegar
2 tsp. mustard seed
1/4 tsp. dried hot red pepper, crushed
2 tbsp. cornstarch

In 8 to 10 quart kettle mix sugar, turmeric and 2 tablespoons salt. Add next nine ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes, stirring occasionally. Stir 1/4 cup cold water into cornstarch; blend well. Add to vegetable mixture. Cook and stir until slightly thickened, about 3 minutes. Pack hot relish into hot, clean half-pint jars; leave 1/2 inch headspace. Adjust lids. Process in boiling water bath 15 minutes. (Start timing after water returns to boiling.) Makes 8 half-pints.