Author adapted by Angela @ angelaskitchen from the Ball Blue Book
Ingredients
4cupscooked corncut from cobs (about 9 ears of sweet corn)
2cupschopped cabbageabout 1/2 of a small cabbage
1/2cupchopped onion
1/2cupchopped green bell pepper
1/2cupchopped red bell pepper
1/2cupsugar
1tablespoonground dry mustard
1/2tablespooncelery seed
1/2tablespoonmustard seed
1/2tablespooncanning salt
1/2tablespoonturmeric
2cupsvinegarwhite or white wine (5% acidity)
1/2cupwater
Instructions
combine all ingredients in a large pan. Bring to a boil, reduce heat and simmer for 15 to 20 minutes. Pack hot relish into hot jars. Leave 1/4" headspace. Remove air bubbles, wipe jar rims, and put on 2 piece jar lids. Process 15 minutes in a boiling-water canner (processing time is for at or below 1,000 feet above sea level)