Wash jars in hot soapy water, rinse well. Hold jars in hot water until ready to use.
This relish can be made any time during the year by substituting an equivalent volume of canned whole kernel or frozen corn for the fresh corn. Husk and silk 15 or 20 large ears fresh corn in the late milk stage. Cook for 5 minutes in boiling water and cool quickly in cold water. Drain, blot dry, and cut the whole kernels from the cob. Use 10 cups of whole kernel corn. In a large saucepan combine celery, onions, and peppers. Add vinegar, sugar, celery seed, and salt. Bring mixture to boil. Reduce heat and simmer 5 to 6 minutes. Blend flour, dry mustard, and turmeric in ½ cup of simmered mixture. Stir I flour mixture and corn to vinegar mixture. Cook, stirring constantly, for 5 minutes. Pack into prepared pint jars, leaving ½-inch headspace. Remove bubbles and wipe rims. Adjust lids and process immediately for 15 minutes, using boiling water bath method.