Instructions: Combine chopped vegetables; set aside.

Combine remaining ingredients, except cornstarch and water, in 6-quart saucepot; bring to boil. Add vegetables; return to boil. Reduce heat; simmer uncovered, for 10 minutes.

Combine cornstarch and water; stir into vegetable mixture. Heat, stirring until mixture starts to thicken, 3-5 minutes.

Ladle into hot pint-size or half-pint-size canning jars, leaving 1/4-inch headspace. Run thin, non-metallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth.

Cover jars with metal lids and screw on bands. Process in boiling water canner 10 minutes.

* Note:
This recipe called for 3 cups cucumbers, I have increased it to 7 cups. It called for 4 cups sweet bell peppers, which I have omitted. [ ]

changes are mine.

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