8 c. ripe tomatoes, peeled
1/2 head cabbage
3/4 green pepper
3 carrots
4 c. white onions
1/4 bunch parsley
3/4 bunch celery

Chop vegetables - put in large kettle. Add 3/8 cup salt. Boil for 1 hour. Pack and seal in jars. Makes 6 pints. I use only scant 1/4 cup salt.