4 large ears corn, husked, 1 teaspoon celery seed, 1 tablespoon dry mustard powder, 2 tablespoons salt, 3 tablespoons Sweet ‘N Low zero calorie sweetener, ¼ cup granulated sugar, 1 cup water, 2 ½ cups distilled white vinegar, 1 large onion, chopped (about 1 cup), 1 pound red peppers, chopped (about 2 large), 1 pound green peppers, chopped (about 2 large), 1 teaspoon garlic powder
Preparation
In medium-size pot over high heat, cook corn in small amount of boiling water 5 minutes. Cut corn from cobs. In large pot over high heat, combine all ingredients; bring to a boil. Reduce heat to medium and simmer 35 minutes or until mixture begins to thicken slightly. Spoon into hot sterilized jars, allowing ½-inch headspace (or follow manufacturer’s directions, if different). Wipe rims with clean cloth dipped in hot water. Close according to manufacturer’s instructions and process in boiling-water bath 20 minutes.
