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BANTAM CORN RELISH This recipe came from an estate sale. I obtained it when I purchased the family collection from the Poe Estate in Justin, Texas in 1987. 10 large tender ears of corn 1 green pepper minced 1 red pepper minced 1 large yellow onion minced 2 teaspoons salt 3/4 teaspoon celery seed 1-1/4 teaspoon dry mustard 1-1/3 cup cider vinegar 1 cup granulated sugar 1/2 teaspoon turmeric Cut corn kernels from cobs. Combine corn kernels with remaining ingredients in a large pot and bring to a boil. Turn heat to low and simmer for thirty minutes. Pour into hot sterilized preserving jars then cover and seal. Process in a boiling water bath for 20 minutes.