Place the relish saucepot on the stove and bring to a boil over medium-high heat. Reduce the heat to a simmer 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 the warm jars from canner. Drain and line up the jars on the towel.
Use your canning funnel and ladle to fill the jars with the relish leaving 1/2-inch headspace.
Run the bubble popper through the jars to release air bubbles and wipe the rims.
Use the magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.
Use the jar lifter to place the jars back into water bath canner leaving space in between them. Once jars are all in canner, adjust the water level so it is 1-inch over the tops of the jars. If adding water, use the hot water from your small pot.
Cover the canning pot and bring it to a rolling boil over medium-high heat. Once the pot boils, process half-pints and pints for 10 minutes at attitude of 1,000 feet or less. (Adjustments must be made for altitudes greater than 1,000 ft.)
When processing time is complete, turn off heat and allow the canner to cool down for 5-minutes.
Spread a kitchen towel on the counter. Use a jar lifter to lift jars carefully from canner and place on the towel. Allow the jars to cool in place for 12 hours. You should hear the satisfactory "ping" of the jar lids sealing as the jars cool.
After 12 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 the 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 4-5 weeks for the relish to develop flavor. Use home canned jars within a year. Makes about 12 half-pints, or 6 pint sized jars of cucumber relish.