1Husk and clean corn- do not cook. Cut corn from cobs; do not scrape cobs. Measure 8 cups cut corn.
2In a 10 qt. kettle of Dutch oven combine corn and the 2 c. water. Cover and bring to a boil for 12 minutes, until corn is nearly tender. Add celery, peppers, onion, vinegar, sugar, salt and celery seed. Boil, uncovered 5 minutes longer stirring occasionally. Stir flour, dry mustard and turmeric with 1/2 c, cold water, mix well. Add to corn mixture and cook until thickened and bubbly, cook 1 more minute.
3Pack relish in hot ,sterile jars, leaving 1/2 inch headroom. Wipe down jar rims; and seal lids.
4Process in boiling water bath 15 minutes for pints; Start timing when water boils.making sure water is at least 1 to 2 inches over top of jars.