End Of Garden Soup - cooking recipe

Ingredients

8 medium potatoes, diced
16 carrots, diced
8 qt. water
6 c. cut green beans
8 c. peeled, quartered tomatoes
4 c. fresh peas or frozen peas
4 c. fresh corn, cut from cob
4 c. chopped cabbage
salt to taste

Preparation

Put all vegetables and water in a large soup kettle and simmer for five minutes.
Pack into hot, sterilized jars.
Seal and process in a pressure cooker at 10 pounds pressure for 70 minutes. Remove and cool before storing in a dark place.
Yields 12 to 14 quarts.