Use a sharp knife to remove kernels from the cobs, place kernels in a large pot. Add peppers, onions, tomatoes, celery, and jalapeños.
In a medium bowl, mix together sugar, salt, turmeric, celery seed, and dry mustard. Add mixture to the pot, and stir well before adding the vinegar.
Heat to a boil, then reduce heat and simmer for about 40 minutes.
Ladle into hot, sterilized canning jars. Affix sterilized lids and rims, and process in a hot water bath for 15 minutes. (Add 5 minutes for altitudes above 1,000 feet; add 10 minutes for altitudes over 6,000 feet.) Allow to cool overnight.
Check all lids for a proper seal: they should have sucked down into a vacuum seal as the jars cooled. Store properly sealed jars for later use; refrigerate any that did not seal for use in the coming weeks.