6 c Water 1/4 t Garlic Powder
1 T Salt 1 1/2 t Dried Basil
1 ea Med Head Cabbage, Shredded 1 lb Fresh Green Beans
3 c Chopped Celery 2 c Chopped Carrots
1 pk (10 oz) Frozen Corn 1 pk (10 oz) Frozen Peas
Shred enough of the cabbage to make 6 to 8 cups. Stem green beans and cut
them into 1-inch pieces. Combine all ingredients in a large kettle or
Dutch Oven. Fill sink with ice water. Cook vegetables to a full boil
over medium heat. Remove from heat. Cook quickly by setting kettle in
sink of icewater. Put vegetable mix into four 1-qt containers, leaving
1/2 inch space at top. Seal and label container Garden Vegetable Mix.
Freeze and use within 6 months
