Corn and red pepper relish with quessadillas

Corn & red pepper relish:

• 2 cups white vinegar
• 2/3 cup sugar
• 1 Tbsp salt
• 4 cups corn kernel about 8 ears, cooked
• 2 cups bell pepper about 2 large, mixed red and green; diced
• 3/4 cup celery about 2 stalks, diced
• 1/2 cup onion about 1 small, finely chopped
• 1 Tbsp mustard
• 1 tsp celery seed
• 1 tsp Turmeric ground
• 3 preserving jar 500ml / pint glass with lids and bands