1.   Add the drained apples to the pan, stir well and continue to cook until the apple juices are released.

2.   Add the mushrooms and saute over high heat until they release their juices, cooking a few more minutes until the juices evaporate.

3.   Combined with crushed coriander seed, orange zest, bay leaf and garlic, they needed just a few minutes of cooking to wilt and release their juices.

4.   Cook strawberries over high heat until they release their juices and sugar dissolves.

5.   Crush the tomatoes between your fingers to release their juices into the skillet, then chop the tomatoes fine and add them to the skillet.

6.   Cut corn kernels from cobs into a large bowl, then use side of knife to scrape cobs and release any juices.

7.   Continue until jar is packed almost full, pressing so lemons release juice.

8.   Gently squeeze the tomato mixture with your hands to distribute the flavor and release the juices.

9.   Heat just until the berries begin to warm and release their juices.

10.   Make sure to pour a cup of water over them in order to keep them moist until the turkey begins to release its juices.