Grandma'S Corn Soup - cooking recipe

Ingredients

5 doz. corn
6 green peppers
4 heads cabbage
4 qt. diced carrots
8 bunches celery
1 lb. onions
20 tomatoes

Preparation

Cook all together until it boils.
Pack in jars.
Put on cold mason inserts.
Screw lid rings on tightly.
Place in canner and cook in hot water for 3 hours.
Lids should seal in canner.
Take out of canner and set aside.
Do not touch for at least 24 hours. Lids should have made a popping noise within that time period.
Any that hasn't sealed, refrigerate immediately and use before spoiling.