16 ears corn, cut
2 gallons ripe tomatoes (peeled & cut)
1 qt. water
4 bell peppers, chopped
2 c. carrots, cooked half done
4 med. size onions, chopped
1 hot pepper
1 c. sugar
1/2 c. vinegar
1/2 c. salt
1 c. okra
2 c. butter beans

Cook carrots until about done. Mix all ingredients together and cook 30 minutes. Put in clean, hot jars. Pressure cook pints 10 minutes at 10 pounds pressure. Cook quarts 30 minutes at 10 pounds pressure. Yield: 14 quarts.