CANNED CORN RELISH
8 cups cut corn (boil whole corn cobs for 5 minutes then cut from cob)
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped red pepper
4 cups chopped cabbage
2 Tbls. prepared mustard
1 Tbls. mustard seed
1 Tbls. celery seed
1 Tbls. salt
4 cups white vinegar
1 1/2 - 2 cups sugar
1 Tbls. turmeric
1 cup water

Mix all ingredients and simmer for 20 minutes. Pack hot relish into hot pint jars and process for 20 minutes (remember to leave headspace and cover jars with water when processing). Check seals when done; if it didn't seal, refrigerate for immediate use.

This recipe has been in the family for 50+ years (so I was told) and was passed down to me from my aunt.