From the Garden...Sue's Easy Corn Relish

This is an easy canning recipe to try.  It's also good when you don't have enough garden corn because frozen purchased corn makes good, crisp relish.  I like to can this in late winter when frozen corn is often on sale, to use with summer meals especially.  We usually serve it as a side dish with grilled hamburgers or brats. It’s a good way to get a few more veggies into a meal.  
This recipe is a combination of recipes from several old books – it’s just the way we like it. Use the red onion and peppers and black beans to make it colorful, but you can leave out the beans if needed; see the bottom of the recipe for adjustments. Don’t change the measurements otherwise, they are just right to make water-bath canning safe.  If you can in 4 pint jars, the processing time is the same.
I was shocked to see this relish sold at the Amana Colonies and at a huge outdoors store for $ 5.99 a pint.  I can make 4 pints for less than $4, even buying peppers, and it only takes simple water bath canning.
Check your Ball Blue Book or canning book for more detailed water bath canning instructions.
Sue’s Easy Corn Relish

2 Pounds Frozen Corn -- or fresh kernels, 6 cups
¾ Cup Red Onion -- chopped
2/3 cup Green Pepper -- chopped
1/3 cup Red Pepper -- chopped
½ Cup Black Beans -- cooked and drained **
2/3 cup Sugar
4 Teaspoons Salt
1 tablespoon Celery Seed
2 Teaspoons Turmeric
2 cups Cider Vinegar
• Thaw or heat and drain corn. Combine with remaining ingredients, bring to a boil. Cover and simmer 10 minutes, stir occasionally to avoid scorching, keep covered to avoid losing any brine. This makes exactly 8 half pints, follow measurements carefully.
• Pack into hot jars, leaving 1/4" headspace. Seal and process in a boiling water bath for 15 minutes.
** If you don't have or want black beans, use 1 1/3 cup red onion instead.
Yield: "8 Half Pint Jars"