Recipe courtesy of ?Eva Knight

You can use a pressure cooker and a water bath to prepare this recipe or with simply a water bath.

2 cups peeled and chopped carrots
2 cups diced onions
2 cups corn, cut off the cob
1 cup cut okra
1 cup cut green beans, any kind
1 cup peas, snap or shelled
1 cup diced celery (or may use another kid of pea and omit
5 quarts peeled and chopped tomatoes
Salt
Lemon juice

Put all vegetables except tomatoes in a pressure cooker and add just a little water (about 1/4 cup) and cook for 5 minutes. (If you don’t have a pressure cooker, you may cook the vegetables on the stovetop in the usual manner until done.) While the vegetables are cooking, bring tomatoes to a boil. Then mix the vegetables and tomatoes together and return the mixture to a boil. In a separate stockpot, place the rack with jars in hot water to get jars nice and hot. Put one teaspoon of salt and 2 teaspoons lemon juice in each jar. Pour mixture into jars, place lids on jar, carefully pull the rack from the hot water (wipe off any jars if necessary) and place rack in boiling waterbath. Cook for 25 minutes after water returns to a boil. When done, remove jars from waterbath, check seals and let jars cool and stock the pantry!