Ingredients

1 peck tomatoes 
1/2 peck onions 
1 dozen carrots
1 dozen ears of corn (cook 10 minutes, then cut off the cob)
1 dozen bunches of celery
6 green peppers
2 red peppers
Salt
2 head of cabbage
 

Method

Scald, peel, and cut tomatoes. 
Dice carrots
Chop onions, celery, peppers, and cabbage. 
Put all together and cook until carrots are tender. (2 cups of water may be added). 

Put in fruit jars and seal. 

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