4 lbs. dried baby limas (cooked)
5 lbs. chopped onions
1 lg. cabbage head (chopped)
20 lbs. potatoes, peeled and cubed
4 (2 lb.) cans tomatoes, or 1/2 bu.
4 (2 lbs.) cans pork and beans
8 (1 lb.) cans English peas
8 cans whole grain white corn or 16 ears
6 cans tomato sauce
2 (5 lbs.) chicken hens
5 lbs. pork, less fat
15 lbs. lean beef
4 doz. jars, lids, rings

Cook all meats with ample liquid and cut into small chunks, reserving stock. Cook cabbage, onion and potatoes until done. Add all other ingredients including broth from meats. Cook until thick. Pack in hot quart jars, seal and process 105 minutes at 10 pounds pressure or cool and freeze. Yields 48 quarts.