Ingredients
2 lb. green beans
1 bunch carrots
5 green peppers
1 red pepper
2 small onions
1 large cauliflower
2 lb. green tomatoes
4 ears corn
2 lb. lima beans
3 1/2 c. sugar
3 Tbsp. salt
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Put whole green beans, shelled limas and sliced carrots in a deep kettle. Break up the cauliflower and cut corn off the cob; add to vegetables. Add water to cover; bring to boil. Reduce heat and cook for 25 minutes. Drain. While vegetables are cooking, coarsely chop tomatoes and peppers. Peel onions and reserve. Mix together sugar, salt, celery seed, dry mustard and turmeric in a deep kettle. Add vinegar. Cook over low heat, stirring constantly, until sugar is dissolved. Stir in Tabasco sauce and drained vegetables, chopped vegetables and whole onions. Cook 25 minutes. Spoon into jars and seal. Makes approximately 7 quarts.
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Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
Copper-bonded induction-compatible — best of both worlds