Corn Relish

Corn Relish (makes about 6 half-pints)
1 qt cut cooked corn
2 cups chopped cabbage
1/2 cup chopped onion
2 cloves garlic, minced
1/2 medium green bell pepper, chopped
1/2 medium red bell pepper, chopped
1 cup sugar
2 tsp dry mustard
1 tsp celery seed
2 tsp salt
2 cups vinegar
1/2 cup water

Combine all ingredients in a large pan. Bring to a boil; reduce heat and simmer for 20 minutes. Pack hot relish into hot jars, leaving ½-inch headspace. Add Pickle Crisp to each jar, if desired. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a using water bath method.