Recipe - Vegetable Raisin Curry With Couscous

2 One half pound Green Peppers
about12 medium
1 small Head cabbage (1 pound)
1 pound Onions (34 large)
1 pound Carrots (7 medium)
2 Three fourths cup Heinz distilled White
Vinegar
Three fourths cup Water
1 One half cup Granulated sugar
3 tablespoon Salt
1 tablespoon Mustard seed
1 tablespoon Celery seed

Wash, trim and quarter vegetables. Put vegetables through food grinder, *
using coarse blade; drain, discarding liquid. Combine vinegar and remaining
ingredients in large saucepot; heat to boiling. Add vegetables; simmer 5
minutes, stirring occassionally. Continue simmering while quickly packing
one clean, hot jar at a time. Fiil to within One half inch of top making sure
vinegar solution corers vegetables. Cap each jar at once. Process 5 minutes
in boilingwater bath. Makes 56 pints.

Source: Heinze Vinegar Label Found by Fran McGee

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini