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Prepare all the veg from the rutabaga down to the garlic; set aside. (Don't worry about the apple browning.) Cut a thin slice off each end of the zucchini and discard those slices.
In a large saucepan of at least 8 litre (8 US quart) capacity, mix everything from the vinegar down to and including the sugar. Bring to a boil.
Add the prepared veg.
Lower heat to a simmer and simmer uncovered for about 1.5 to 2 hours or until the rutabaga/swede/turnips are slightly softened.
In a small bowl mix the flour with 2 tablespoons of lemon juice until smooth. Add to the pot, stir in. Cook for 5 more minutes. If using Kitchen Bouquet, adjust colour to desired darkness.
Stir well to ensure everything in the mixture is evenly distributed.
Pour into quarter-litre (1/2 US pint) or half-litre (US pint) jars.
Leave 2 cm (1/2 inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 15 minutes; increase time as needed for your altitude.
Best after at least a month of jar time.