Difference between revisions of "Garden Vegetable Mix"
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== Ingredients == | == Ingredients == | ||
* 6 cups [[water]] | * 6 cups [[water]] | ||
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* 10 oz pkg frozen [[peas]] | * 10 oz pkg frozen [[peas]] | ||
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# Shred enough for the [[cabbage]] to make 6-8 cups. | # Shred enough for the [[cabbage]] to make 6-8 cups. | ||
# Stem [[green bean]]s and cut them into 1-inch pieces. | # Stem [[green bean]]s and cut them into 1-inch pieces. | ||
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[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
[[Category:Green bean Recipes]] | [[Category:Green bean Recipes]] | ||
| − | [[Category:Jewish Vegetarian]] | + | [[Category:Jewish cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
Latest revision as of 16:48, 16 July 2012
Ingredients
- 6 cups water
- 1 tsp salt
- 1 medium cabbage, shredded
- 3 cups chopped celery
- 10 oz pkg frozen corn
- ¼ tsp garlic powder
- 1½ tsp dried basil
- 1 lb fresh green beans
- 2 cups chopped carrots
- 10 oz pkg frozen peas
Procedures
- Shred enough for the cabbage to make 6-8 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 ice water.
- Put vegetable mix into four 1-qts containers, leaving ½- inch space at top.
- Seal and label container garden vegetable mix.
- Freeze and use within 6 months.
