| | Directions | | Mix vegetables and bring to a boil; boil for 5 minutes. Put in jars, dividing liquid among jars. Add 1 teaspoon salt per jar. Process in a pressure canner at 10 pounds of pressure: pint 60 minutes and quarts 75 minutes. |
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| Ingredients | | - |  | 1 quart sliced celery |
| - | | 1 quart sliced carrots |
| - | | 1 quart cut green beans |
| - | | 1 quart lima beans |
| - | | 1 quart corn |
| - | | 1 quart peas |
| - | | 1 quart cubed potatoes |
| - | | 1 cup chopped onion |
| - | | 2 quarts cooked navy beans |
| - | | 1 peck tomatoes |
| - | | 5 pounds meat, cut fine and cooked or browned ground beef |
| - | | 1 teaspoon salt per quart |
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