Garden Vegetable Mix - cooking recipe

Ingredients

6 c. water
1 Tbsp. salt
1 medium head cabbage, shredded
3 c. chopped celery
1 (10 oz.) pkg. frozen corn
1/4 tsp. garlic powder
1 1/2 tsp. dried basil
1 lb. fresh green beans
2 c. chopped carrots
1 (10 oz.) pkg. frozen peas

Preparation

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. Cool quickly by setting kettle in sink of ice water.
Put vegetable mix into 4 (1-quart) containers, leaving 1/2-inch space at top. Seal and label container Garden Vegetable Mix. Freeze and use within 6 months.
Makes about 15 cups of mix.