corn kernels, frozen
Shred enough of the cabbage to make 6 to 8 cups.
Stem green beans and cut them into 1-inch pieces.
Combine all ingredients in a large kettle or dutch oven.
Fill sink with ice water.
Cook vegetables to a full boil over medium heat.
Cook quickly by setting kettle in sink of icewater.
Put vegetable mix into four 1 quart containers, leaving 1/2 inch space at top.
Seal and label container Garden Vegetable Mix.
Freeze and use within 6 months makes about 15 cups of mix.