Cut corn from cobs (do not scrape cobs). Measure 8 cups cut corn. In 8 or 10 quart kettle or Dutch oven combine corn and 2 cups water. Bring to boiling; reduce heat. Simmer, covered, about 12 minutes or until corn is nearly tender.
Add celery, red and green pepper and onion. Stir in 2 cups vinegar, sugar, pickling salt and celery seed. Return to boiling. Boil, uncovered, 5 minutes, stirring occasionally. Stir together remaining vinegar, flour, dry mustard and turmeric. Add to corn mixture. Cook and stir until bubbly; cook 1 minute more. Ladle into hot, sterilized pint jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling water canner 15 minutes. Makes 7 pints.