2 qt. whole kernel corn (16-20 ears or 6 10-oz. pkg. frozen)
2 c. sweet red peppers, diced
2 c. green peppers, diced
1 lg. bunch celery, diced
8-10 sm. onions, chopped
3/4 c. honey
1 qt. vinegar
2 tbsp. salt
2 tsp. celery seed
2 tbsp. powdered mustard
1 tsp. turmeric
1/2 tsp. Tabasco sauce

Cook ears in boiling water 5 minutes. Cool in cold water. Cut from cob. For frozen, defrost, don't cook.

Combine first 9 ingredients. Bring to a boil with pan covered, then simmer, uncovered, for 5 minutes, stirring occasionally. Mix last 3 ingredients with a small amount of liquid from pan, then add to mixture in pan. Bring back to a boil. Pack loosely while still boiling hot into clean hot pint jars. Allow 1/2 inch headspace. Seal. Process in boiling water bath 15 minutes.