Chowchow

Using a coarse blade on a food grinder, grind onions, tomatoes, sweet peppers and carrots. (Or use a food processor to process onions, tomatoes, sweet peppers and carrots in batches until finely chopped.) Transfer ground or chopped vegetables to an extra-large nonmetal bowl. Add green beans, cauliflower and corn. Sprinkle vegetables with pickling salt; cover. Allow to stand at room temperature for 8 to 24 hours.

Transfer vegetable mixture to a large colander set in sink. Rinse with cold water; drain.

Transfer drained vegetables to an 8- to 10-quart stainless-steel, enamel, or nonstick heavy pot. In a medium bowl, combine sugar, vinegar, the water, mustard seeds, ginger (if using), celery seeds and turmeric; pour over vegetables. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.

Ladle hot mixture into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.

Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.