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    Hot Mixed Vegitables
    Ingredients (makes 1 gallon)
    Any thoroughly washed vegitable (except ripe colored)
    Hot and mild peppers (the more the hotter the mix)
    Green peppers
    1 clove of Garlic diced per gallon
    1 quart vinegar
    3 quarts water
    1 cup pickling salt
    1/4 tsp alum
     1. Prep the jar and lid for canning by boiling them.
     2. Core or leave in seeds in hot and mild peppers (the more the hotter the mix).
     3. Core and remove the seeds in any of the remaining vegitables.
     4. Pack the gallon jar pretty tight with vegitables.
     5. Mix the vinegar, water, pickling salt, and alum.
     6. Heat the mix to 180 degrees, hot, but not boiling.
     7. Pour the heated mix over the vegitables leaving 1/2 inch from the top of
        the jar.
     8. There will be some trapped air bubbles in and around the vegitables, so
        shake or move it around to get the air out. If after doing so you no
        longer have the 1/2 inch free space at the top add more liquid until the
        1/2 inch is once again reached.
     9. Put the lid on and tighten.
    10. Place the jar where it won't be touched and let cool for 4-6 hours. There
        is no need to place the jar in boiling water as the hot mixture cooling
        will create the needed vacuum to seal the lid.
    *** After the vegitables have all been eaten, you can use the left over mixture
        to pickle meat. Just cube you favorite meat and boil it to cook it. Remove
        and trim all the fat, there can be no fat. Boil a second time force any 
        remaining fat to raise and skim off immediatly. Drain the meat and add to
        the old vegitable jar. Put in the fridge and enjoy the following day.