Sweet n Hot Corn Relish Recipe

10 cups whole kernel corn, fresh or frozen thawed
2 pounds sweet onions, chopped
2 cups chopped red and green bell pepper
1 cup finely chopped jalapeno peppers
3 cups cider vinegar (at least 5% acidity)
1 1/2 cups granulated sugar
1 tablespoon kosher salt or canning salt
2 teaspoons dry mustard
1 1/4 teaspoons celery seed
1 teaspoon turmeric

Wash the jars. Fill a boiling water canner about halfway with water.

In a large pot combine corn, onions, bell peppers, jalapeno peppers, vinegar, sugar, salt, mustard, celery seed, and turmeric. Bring to a boil over medium-high heat. Reduce heat to low and simmer corn relish for 15 minutes.

Ladle corn relish into the pint or 1/2 pint canning jars 1/2 inch from the top. Wipe rims and jar threads with a damp towel. Using a jar lid magnet or tongs, center hot lids on the jars. Apply band and adjust until fit is fingertip tight.

Process filled jars in a boiling water canner for 15 minutes. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

Other great recipes;
Zucchini Relish recipe
Refrigerator Pickles Recipe