1 peck of ripe tomatoes
2 heads of cabbage
2 med. onions
2 qts. carrots, cubed or sliced
2 bunches celery
6 green peppers, seeds removed
1/2 c. salt
2 tsp. black pepper

Chop vegetables and add 2 1/2 quarts water. Cook 1 hour after ingredients come to a boil.

Seal in hot sterilized jars.

Makes about 12 quarts. I also add small potatoes and zucchini.