2 hens
1 lb. pork or ham
2 (16 oz.) cans butter beans
3 (14 oz.) cans corn, drained
3 (14 oz.) cans tomatoes
4 onions, chopped
4 carrots, sliced
10 potatoes, cubed
2 tsp. celery seeds
1/2 lb. real butter
1/2 c. vinegar
3/4 c. sugar
1 tsp. pepper
Salt to taste
1/4 tsp. cayenne pepper
2 tbsp. prepared mustard

Cook chicken and pork in water to cover until meat falls away from bones. Separate meat from bones. Put vegetables in water and cook and stir often several hours until mushy. Add meat and cook 1 hour, stirring often. Add butter, vinegar, sugar and other spices and cook 5 minutes. Makes 1/2 canner full. Serves 25. Can half, double, triple.