A bit corny

I made this last fall after an ill fated trip to the farmers market. I just got around to opening the first jar.  OMG was it good! I put some over my burgers and ended up eating it right out of the jar.  

Ingredients

• 3- 32 ounce fresh whole kernel Corn off the cob
• 4 Cups chopped Bell Peppers (green and red)
• 2 Cups chopped onions 
• 2 cups diced yellow squash
• 5 Cups Cider Vinegar
• 2 Cups Sugar
• 1/4 Cup Salt
• 1 Tablespoon Turmeric
• 1 Tablespoon Celery Seed
• 1/2 Tablespoon Ground Dry Mustard

Instructions

1. Combine all vegetables in a large pot. Add vinegar, sugar, salt, turmeric, celery seed, and mustard. Heat to a boil, stirring often. Reduce heat and simmer for 30 minutes, or until vegetables are tender, stirring every now and then to ensure even cooking.
2. Seal in hot, sterilized canning jars. Process for 10 minutes in boiling water for pint size, and five for half pints. Yields 12 Pint.