Instructions:

Yield: 6 pints

18 ea Ears fresh corn
7 qt Water
1 sm Head cabbage, chopped
1 cup Onion, chopped
1 cup Green pepper, chopped
1 cup Sweet red pepper, chopped
1 cup To 2 cups sugar
2 tbsp Dry mustard
1 tbsp Celery seeds
1 tbsp Salt
1 tbsp Turmeric
1 qt Vinegar
1 cup Water

Remove husks and silks from corn just before cooking. Bring 7 quarts water to a boil; add corn. Bring water to a boil; add corn. Bring water to a second boil; boil 5 minutes. Cut corn from cob; measuring about 2 quarts of kernels.

Combine corn kernels and remaining ingredients in a large saucepan; simmer over low heat 20 minutes. Bring mixture to a boil.

Pack into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tightly. Process in boiling-water bath for 15 minutes.