|Ears of corn||20|
|Chopped celery||4 Cup (64 tbs)|
|Chopped sweet red pepper||2 Cup (32 tbs)|
|Chopped green pepper||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Vinegar||2 Cup (32 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Celery seed||2 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dry mustard||2 Tablespoon|
|Ground turmeric||1 Teaspoon|
Cook corn in large amount boiling water 5 minutes; plunge into cold water.
Cut corn from cobs; do not scrape cobs.
Measure 8 cups corn.
In large kettle or Dutch oven combine celery, peppers, sugar, vinegar, onion, celery seed, 2 cups water, and 2 tablespoons salt.
Bring to boiling.
Boil 5 minutes, stirring occasionally.
Mix flour, dry mustard, and turmeric.
Blend 1/2 cup cold water into flour mixture.
Add with corn to vegetable mixture.
Return to boiling; cook and stir 5 minutes.
Pack into hot pint jars, leaving 1/2-inch headspace.
Process in boiling water bath 15 minutes. (Start timing when water returns to boiling.)