2 gal. ripe tomatoes
16 ears corn
4 green peppers
2 hot peppers
2 c. carrots, precooked
2 c. butter beans, precooked
2 c. black-eyed peas, precooked
1 1/2 c. okra
1 c. sugar
3/4 c. vinegar (optional)
1/2 c. salt
1 qt. hot water

Mix all ingredients together until heated through. Hot pack into quart jars leaving 1 inch headspace and adjust 2 piece lids. Process in a pressure canner for 90 minutes at 10 psi.