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.
2 c. canned Great Northern Beans, drained
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
2½ c. cider vinegar
1½ c. water
2 T. mustard seed
1 T. celery seed
1 t. turmeric
Betty Groff’s newly revised and illustrated Country Goodness Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas.
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