One of our favorite relishes to put up in September is Corn Relish, using u-pick or home-grown vegetables. Combine in a large pan or preserving pan:  6 cups uncooked corn, 1 large red pepper, diced, 1 green pepper, diced,, about 1 to 1 1/2 darkk brown sugar (turbinado or other chunky variety), 2 T kosher sallt, 2 T dry mustard, 1 1/2t ground celery salt, and three or so hot chilis (remove before canning).  Stir in 1 3/4 Cups of cider vinegar.  It’s OK to add other ingredients to taste—turmeric, curry powder, etc.. Bring to a buil and simmer, while chopping 2 Cups diced onions (don’t add these yet). When the misture begins to cook down, which takes about 15 to 20 minutes, add the onions. If you add the onions at the end they stay crunchy.  ladle into sterilized jars, seal with two-piece lids and put into a boiling water bath up to their necks for about fifteen minutes. Any kind of corn will do, but if you use home-grown vareties you can control the crop a little better/  Now is the time to flip through your local seed catalogues for small, tender corn appropriate to your region’s climate. Territorial Seeds and Nichols Garden Nursery are both good sources for the Northwest.