corn kernels, frozen
1Shred enough of the cabbage to make 6 to 8 cups.
2Stem green beans and cut them into 1-inch pieces.
3Combine all ingredients in a large kettle or dutch oven.
4Fill sink with ice water.
5Cook vegetables to a full boil over medium heat.
7Cook quickly by setting kettle in sink of icewater.
8Put vegetable mix into four 1 quart containers, leaving 1/2 inch space at top.
9Seal and label container Garden Vegetable Mix.
10Freeze and use within 6 months makes about 15 cups of mix.