This recipe comes from "The Big Book of Preserving the Harvest" by Carol W. Costenbader. I made some a few years ago and they're very good. This is an easy recipe that even inexperienced home-canners can make. You will need either two pint jars or 1 quart jar, preferably wide-mouth to make packing easier. No need to sterilize, as you will be processing for 30 minutes. Remember to use the freshest possible produce. Don't use the ones that come in bags!