2kg whole kernel corn
1 1/2 cups diced red peppers
1 1/2 cups diced green peppers
1 cup finely chopped celery
1 chopped onion
1 cup Chelsea White Sugar
2 1/2 cups white vinegar
1 tablespoon salt
1 teaspoon celery seeds
1 teaspoon chopped garlic
1 tablespoon dry mustard
1 teaspoon tumeric
1/4 cup cornflour
1/4 cup water

Combine all ingredients together except corn, cornflour and water in a large saucepan. Cover and bring to the boil. Add corn. Cook for a further 15 minutes. Thicken with cornflour and water, mixture should reduce with simmering. Pour into sterilised jars.