Heat corn until thawed and add all other ingredients in a large pot, except the dry mustard and turmeric. Bring the mixture to a boil, then simmer for 5 minutes, stirring occasionally.
In a saucepan, bring the mixture to boil and simmer for 5 minutes, stirring occasionally.
Add the turmeric and dry mustard, simmer another 5 minutes.
Follow standard canning procedure, leaving 1/2″ headspace. Process for 15 minutes. Makes 6 pint jars.