| | Directions |
- Cook carrots, and celery in 1 quart water; boil 10 minutes.
- Add rest of vegetables and bring to boil again.
- While bringing vegetables to a boil, peel and quarter tomatoes.
- Add tomatoes, cook 1 hour stirring often.
- Add canning salt and cook additional 1/2 hour, stirring often.
- Fill quart jars. Place jars in canner and cook at 10 pounds for 10 minutes.
- You may add other vegetables such as green peppers or decrease salt and add garlic salt.
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Prep Time: 1 hour
Cook Time: 2.25 hours
|  | | Ingredients | | - | | 16 to 18 carrots sliced |
| - | | 1 bunch celery - chopped |
| - | | 6 medium onions - chopped |
| - | | 1 - 2 heads cabbage - grated |
| - | | 1 peck tomatoes, peeled and quartered |
| - | | 12 tablespoons canning salt |
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