Place the chopped vegetables in a large bowl, cover with water and stir in the salt. Cover and leave to soak for 1 hour then drain.
While the vegetables are soaking, sterilize the jars, caps and seals. I place in the oven at 250ºF for 10 minutes or more. Leave the jars in the oven to stay hot until time to fill them.
Add the vegetables,, turmeric, mustard powder, vinegar, sugar, ground ginger and cayenne pepper to a large pot or dutch oven and bring to a simmer. Keep at a simmer for 10 minutes until the vegetables are tender.
Mix a little water with the flour to make a paste. Add to the vegetable pot, stir and simmer until the mixture thickens.
Fill the jars, leaving 1" space at the top and seal tightly. Add the jars to a canning pot of boiling water and process for no more than 10 minutes. Remove to cool. Allow to stand for 3-4 weeks before opening.
