Instructions: Prepare Ball brand or Kerr brand jars and closures according to manufacturers instructions.

Combine all ingredients in a large saucepot; bring mixture to a boil. Reduce heat and simmer 5 minutes. Pack hot vegetables into hot jars, leaving 1-inch headspace.

Carefully ladle hot cooking liquid over vegetables, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 40 minutes at 10 pounds pressure in a steam-pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturers recommendation.

This recipe yields about 6 pints.

Yield: 6 pints

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