4 cups diced mixed red and green bell peppers (about 4 large)
1 3/4 cup diced celery (about 4 stalks)
1 cup finely chopped onion
2 Tbsp dry mustard
2 tsp celery seeds
2 tsp ground turmeric
makes about: 12 (8 oz) half pint or 6 (16 oz) pint glass preserving jars with lids and bands
2 Tbsp Clear Jel (Cook Type not, Instant)
1/4 Cup Cold Water
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
COMBINE vinegar, sugar and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently. Mix water and clear jel together in a small bowl or cup, making a paste and set aside. Bring pot back to a boil over medium-high heat and stir in the Clear Jel with water paste. Cook another 5 minutes to thicken.
LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims with a dampened paper-towel dipped in vinegar. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Photos by: Diane Baker for Canning and Cooking at Home Recipe by: Ball Canning/Complete Guide to Home Preserving