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"From Ball Blue Book of preserving. I hate to admit this but I had a case of 'canning fever', my boys ate our carrots from the garden when they were only an inch long and I just felt I 'had' to can something, So bought the carrots from the supermarket...whew it felt good to get that out of my system!
Yield varies- 6 pints or 3 quarts..."

Ingredients: orange juice, water...

"This recipe is really good as a side dish and wonderful over pasta. It's an adaptation of a recipe a Zaar member sent me in response to my request. I was looking for a recipe duplicating the commercially made zucchini in tomato sauce. You MUST use a pressure cooker/canner. I have a little 4 quart pressure cooker that only holds 4 pints at a..."

Ingredients: garlic powder, green peppers...

"After canning 60 pints of basic green beans I was game for canning a new recipe.
From Ball Blue Book of preserving.
The amount is an estimate also the prep. and cook time is a way-off number, I just know when I'm canning-get ready to watch, wait (and sweat)"

Ingredients: green beans, lemons...

"Yahoo Group Files
"I add some of the ingredients that I like to use with cooked peas, like
mint and white wine. You can substitute lemon juice for white wine (add
a scant Tbsp per pint), or thyme for the mint. The flavor of garlic
tends to wash out when you pressure can it, so I’ll add fresh garlic
when I warm..."

Ingredients: mint leaves, peas, salt...

"This is a versatile recipe. You may change the vegetables to your liking. You may use as many vegetables as you like, just use equal amounts, and more seasoning, as needed.Succotash came from the Algonquin Indians and was first noted in a New England diary in 1751. New England, Native American"

Ingredients: corn on the cob, green beans...