Select a size: | | | |
| Prep Time Cook Time |
Servings 10 | Difficulty Easy |
Ingredients
- 2 quarts Carrots, Diced
- 1 head Cabbage, Shredded
- 3 whole Green Peppers, Seeded And Diced
- 1 bunch Celery, Chopped
- 1 gallon Tomatoes (peeled And Diced)
- 3 whole Onions, Diced
- 1 quart Green Beans
- 1 cup Sugar
- ¼ cups Pickling Salt
Preparation Instructions
Cut up all vegetables and combine in a large stock pot. Cover with water and cook for 1 hour.
May be frozen in quart freezer bags or ladled into hot jars, sealed and processed in a hot water bath. This makes about 10 quarts.
When pulling out a bag or jar to prepare for a meal, add meat, potatoes, and or pasta and a quart of beef or chicken broth. Can also be made using hamburger, stew meat, chicken, or Italian sausage. When using Italian sausage, add Italian seasonings and garlic to taste.
* I have also added okra, shredded zucchini and fresh corn off the cob.
