Place the relish pot on the stove and bring to a boil over medium-high heat. Reduce the heat to a simmer (180˚F) and heat until the vegetables are evenly hot. Stir frequently to prevent sticking.
Spread a kitchen towel on the counter. Use your jar lifter to remove a warm jar from canner. Drain and place on the towel. Keep the remaining jars in the canner, so they stay warm.
Use your canning funnel and ladle to fill the jar with the relish leaving 1/2-inch headspace.
Run the bubble popper through the jars to release air bubbles and wipe the rims. Center lid on the jar, and screw on band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.
Once all the jars are in canner, adjust the water level so it is 2 inches above the jar tops.
Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling and process the relish for 10 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Note).
When processing time is complete, turn off heat, remove the cover, and allow the canner to cool down and settle for about 5 minutes.
Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week.
Remove the screw on bands and rinse the jars. Label, date, and store in a cool, dark location. Allow 4 to 5 weeks for the relish to develop flavor. Use home canned jars within 12 to 18 months for the best quality. Makes about 12 half-pints, or 6 pint sized jars of cucumber relish.