Corn and red pepper relish with quessadillas

Corn & red pepper relish:

• 2 cups white vinegar
• 2/3 cup sugar
• 1 Tbsp salt
• 4 cups cooked corn kernels about 8 ears
• 2 cups diced mixed red and green bell peppers about 2 large
• 3/4 cup diced celery about 2 stalks
• 1/2 cup finely chopped onion about 1 small
• 1 Tbsp mustard
• 1 tsp celery seeds
• 1 tsp ground turmeric
• 3 x 500ml / pint glass preserving jars with lids and bands