1 qt. cut corn
2 qt. peeled tomatoes
1 qt. (1-inch) slices celery
3 medium potatoes, pared and cubed
3 c. thickly sliced carrots
1 c. sliced onions
salt

Combine the vegetables in a large pot and add 1 1/2-quart water. Bring to a boil for 5 minutes. Pour immediately into hot jars, leaving 1-inch at the top. Add 1 teaspoon salt to each quart jar and 1/2 teaspoon salt to each pint jar. Process pints for 55 minutes and quarts for 1 hour and 25 minutes at 10 pounds pressure.