Cut and cook separately until not too soft.

6 qt. carrots
1 1/2 head cauliflower
1 pkg. dry limas
1 pkg. dry navy beans
Salt
1/2 gallon vinegar
1 pt. mustard
1/2 box turmeric
6 lb. sugar

Chop and put in canner 2 big bunches celery, 1 dozen green pepper, 2 red peppers, 4 medium onions, 6 1/2 quarts corn or more, 1 quart green tomatoes, 1 large cabbage. Add cooked vegetables and flavoring. Cook until well heated. Fill jars.

NOTE FROM FANNY WEAVER: Mother made this often when we lived bottom of Durkee Hill.