Cut the Green Beans into ½ inch pieces. Cook the Green Beans, Cauliflower, Lima Beans and the Corn separately in boiling water until tender. (This is a brief parboil). Drain the Vegetables and mix them with the Onions, Peppers and Tomatoes. In a large pot bring the vinegar to a boil and stir in the sugar, salt, celery seed, mustard seed, dry mustard and turmeric. Pour the vinegar mixture over the vegetables, bring back to a boil and cook for 20 minutes, stirring. Ladle into hot sterilized jars leaving ¼ inch head space and cap. Makes about 12 pints. Enjoy!