Chop all vegetables to perfered size. Bring to a boil and the reduce heat to a simmer and simmer covered 10 minutes.
For canning use pint jars filled to 1/4 headroom and use boiling water canning method for 10 minutes.
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|Serving Size: 1 Serving (17g)|
|Recipe Makes: 160 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 175.1mg||6 %|
|Potassium 23.7mg||1 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.2g|
|Protein 0.2g||0 %|
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Calories per serving: 6
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