Step 1

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.

Step 2

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.

Step 3

Add the prepared veg.

Step 4

Lower heat to a simmer and simmer uncovered for about 1.5 to 2 hours or until the rutabaga/swede/turnips are slightly softened.

Step 5

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.

Step 6

Stir well to ensure everything in the mixture is evenly distributed.

Step 7

Pour into quarter-litre (1/2 US pint) or half-litre (US pint) jars.

Step 8

Leave 2 cm (1/2 inch) headspace.

Step 9

Debubble, adjust headspace.

Step 10

Wipe jar rims.

Step 11

Put lids on.

Step 12

Process in a water bath or steam canner.

Step 13

Process either size jar for 15 minutes; increase time as needed for your altitude.

Step 14

Best after at least a month of jar time.