5 lbs. tomatoes
2 stalks celery
green peppers
onion wedges
cauliflower
carrots
2 qt. water
1 qt. vinegar
1 c. plain salt
2 bulbs garlic, peeled
Amounts used for tomatoes and vegetables can vary; use what you have or what you prefer.
Wash tomatoes and other vegetables thoroughly. Remove any which have blemishes.
Put tomatoes, vegetables and garlic into a jar. Mix water, vinegar, salt; bring to boil.
Pour over vegetables in jar and seal.
Refrigerate and use in two to three weeks, or process in a boiling water bath for 10 minutes (pints) or 15 minutes (quarts).
If you're new to canning, follow the directions found in the Ball Blue Book.
