Cook each
fresh vegetable separately in a saucepan, covering with water and
boiling only enough to make the vegetables tender, not mushy. Do not
cook the canned or frozen vegetables. Place in layers in a large pan in
whatever order you prefer. Gently mix with your hands, or a very large
pierced spoon, being careful not to break the vegetables, or it may
become mushy. Pour off all liquid before spooning vegetables into
sterilized jars, filling within 1" of the neck. Pour in Syrup to
fill jars to neck.
Syrup:
combine all ingredients in a large kettle and bring to a boil,
stirring until the sugar is dissolved. ladle the syrup over the
vegetables. Seal jars with lids and covers and process in the canner for
12 minutes, timing from the moment the water comes to a full boil.
Makes 6 quarts or 12 pints
|
2 c. canned Great Northern Beans, drained
2 c. canned Red Kidney Beans, drained
2 c. fresh or frozen lima beans
2 c. fresh or frozen green beans cut into 1" pieces
2 c. fresh or frozen yellow wax beans cut into 1" pieces
2 c. fresh or frozen cauliflower buds
2 c. coarsely chopped celery
2 c. coarsely chopped red bell peppers
2 c. coarsely chopped green bell peppers
2 c. sliced carrots
2 c. fresh or frozen corn kernels
2 c. tiny white onions, or chopped yellow onions
2 c. coarsely chopped cabbage
2 c. sliced or chopped sweet pickles
Syrup
5 c. sugar
2½ c. cider vinegar
1½ c. water
2 T. mustard seed
1 T. celery seed
1 t. turmeric
|