Ingredients Edit

Directions Edit

  1. Shred enough for the cabbage to make 6-8 cups.
  2. Stem green beans and cut them into 1-inch pieces.
  3. Combine all ingredients in a large kettle or Dutch oven.
  4. Fill sink with ice water.
  5. Cook vegetables to a full boil over medium heat.
  6. Remove from heat.
  7. Cook quickly by setting kettle in sink of ice water.
  8. Put vegetable mix into four 1-qts containers, leaving ½- inch space at top.
  9. Seal and label container garden vegetable mix.
  10. Freeze and use within 6 months.
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