1. Prepare Corn

   Remove husks and silks from corn; cut corn from cobs (do not scrape cobs). Measure 8 cups of corn. In an 8- to 10-quart stainless-steel, enamel, or nonstick heavy kettle or pot, combine corn and the 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes or until corn is nearly tender; drain.

2. Cook Relish

   In the same kettle, combine cooked corn, celery, red and green sweet pepper, and onion. Stir in vinegar, sugar, mustard, pickling salt, celery seeds, and turmeric. Bring to boiling. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally.

3. Can Relish

   Ladle hot relish into hot, clean half-pint or pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boil). Remove the jars from canner; cool on wire racks.

Corn Relish Recipe Variations

Customize your corn relish recipe using these ideas to add even more flavor:

• Cumin-poblano corn relish: Use 1 1/2 cups chopped poblano peppers instead of the 1 1/2 cups chopped green sweet pepper. Reduce vinegar to 2 cups and add 1/2 cup lime juice. Omit celery seeds and turmeric and replace with 1 tablespoon ground cumin.
  
• Corn-olive relish: Add 1 cup coarsely chopped pitted green olives and 1 cup coarsely chopped pitted black olives with the celery, sweet peppers, and onion.