1 qt. carrots
1 qt. cauliflower
1 qt. pickling onions
1 qt. string beans, canned
1 qt. cucumbers
1 qt. mushrooms, canned
1/2 qt. Mazola oil
1 qt. stuffed green olives
1 qt. celery
1 qt. cider vinegar
2 cans tuna
2 cans anchovies
2 cans tomato paste
Black pepper, salt, 2 tbsp. whole spices in a tea ball

Cut fresh vegetable and cover with salted water, overnight. Put oil, vinegar, pepper and spices on to cook. When this comes to a boil, add carrots and cook 10 minutes. Add remaining ingredients and let come to a boil. Pour into sterilized pint jars, leaving about 1/2 inch space. Process in a pressure cooker processor for 20 minutes. Serves 12.