Try This Delicious Sweet and Hot Corn Relish With Peppers

Gather the ingredients. Prepare the jars and lids. Fill a boiling water canner with water. Add the jars and bring to a boil. Reduce heat to maintain a low simmer to keep the jars hot. Scald the lids and keep in the very hot—not boiling—water. In a large stainless steel or enamel-lined Dutch oven, combine the corn, onions, bell peppers, hot peppers, vinegar, sugar, salt, mustard, celery seed, and turmeric. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes. Spoon the relish into the hot jars, leaving 1/2-inch headspace. Wipe rims and jar threads with a damp kitchen towel or paper towel. Using a jar lid magnet or tongs, fit the jars with the lids. Screw the bands on the jars just to fingertip tightness. Place the filled jars on a rack in the canning kettle and lower into the water. If the water level isn't at least 1 inch above the jars, add more very hot or simmering water to the pot. Bring back to the boil, cover the pan, and boil gently for 15 minutes. See below for high altitude processing/boiling times.