Sweet and Spicy Corn Relish

This is a flavourful corn relish with a little heat from jalapeno peppers or other hot peppers.

9 cups corn kernels, fresh or frozen thawed
2 lbs sweet onions, chopped
2 cups red and green bell pepper, chopped
1 cup hot peppers, chopped (Hungarian red wax, jalapenos, etc.)
3 cups cider vinegar (at least 5% acidity)
1½ cups sugar
1 Tbsp. canning salt or kosher salt
2 tsp. dry mustard
1 tsp. celery seed
1 tsp. turmeric

Prepare the jars and lids. Fill a boiling water canner about halfway with water. Add the jars and bring to a boil. Reduce heat to low and keep jars hot. Scald the lids and keep in the very hot — not boiling — water.

In a large kettle combine corn, onions, bell peppers, hot peppers, vinegar, sugar, salt, mustard, celery seed, and turmeric. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes.

Spoon the relish into the hot jars and wipe rims and jar threads with a damp paper towel. Using a jar lid magnet or tongs, fit the jars with lids and screw on rings tightly.

Place on a rack in the canner and lower into the water. Bring back to the boil, cover, and boil gently for 15 minutes.

Makes 6-7 (1 pint) jars.