Wash corn, bell peppers and celery; drain. Boil ears of corn in water until fork-tender; drain. Allow corn to cool until easy to handle. Holding corn cob vertically with the stem end on a cutting board or in a bowl, cut corn kernels off of the cob, starting at the top and moving downward. Peel onion and chop. remove stems and seeds from bell peppers and chop. Remove stalks from celery and dice.

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Combine vinegar, sugar, and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.

Ladle hot relish into a hot jar leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed