Combine with 1/2 cup salt in a large pan. Let stand overnight. Next day drain and rinse throughly and drain again in a colander.
Press a bowl down on top of veggie mix to force out as much liquid as possible. In a large pot, boil remaining ingredients. Add veggies and bring to a rolling boil. Reduce heat and boil gently for 20 min. Ladle into hot sterilized jars and seal.
Makes 8 pints.


Volcano Pickles
These are my husbands favorite pickle!  Pretty much the only one's he will eat.  

Wash your cucumbers and slice 1/16th off the blossom end.  Pack into clean quart jars.  
Then place into each jar:
1 head of dill
1 clove of garlic (chopped)
1 TBS pickling salt
1 tsp pickling spice
1 TBS of dried red hot pepper.

Make a brine of 8 cups vinegar and 8 cups water (this is enough for 7 quart jars).  Bring to a boil and pour over into jars, leaving 1/2 inch of head space.  Place lids on jars and can for 15 min in a water bath canner.


Plain Tomato Sauce

I like to can a lot of my tomatoes plain.  This opens up so much more uses later on.  I can use them for any thing calling for crushed tomatoes, sauce etc. depending on how I season them.
Most books will tell you to remove the skins from your tomatoes first.  I find this is a LOT of extra work.  So I leave them on, when you puree them they are cut so small that you would never know they are in there.  And you get the benefit of extra nutrition.

First pick or buy your tomatoes.  Wash them well, cut off the stem end and any scabby parts.  
Quarter them and puree in a food processor.  Pour into your large pot and keep doing this till either your pot is full or you run out of tomatoes .  Bring to a boil, then turn down to a simmer.  Let it cook till it's reduced in half by volume.  This is normally thick enough.  If you want it thicker you can cook it longer.  But watch it so it doesn't burn.  
Ladle into quart jars, add 1TBS of lemon juice per jar.  
Can for 45 min in a water bath canner.


Canned Beans

Wash your beans and trim the ends.  Cut or break into 1 inch pieces or leave whole if you like.
To raw pack: fill jars then cover with boiling water.
To hot pack: put beans in a pot cover with water and boil for 5 min, ladle into jars.
For either way process 20 min for pints 25 min for quarts in a pressure canner at 10 pounds.
Optional you may add 1/2 tsp salt to each pint jar or 1 tsp salt to each quart jar before
processing.


Canned Peaches

Blanch your peaches in boiling water for 1 minute, take out and place in cold water.  As soon as they are cool enough to handle slip the skins off.  Then slice or quarter them.  I like to get my jars ready first.  For each quart jar I fill 1/4 with water, place a squirt of lemon juice and 1/4 cup of sugar.  Slice your peaches right into the jars.  The lemon juice keeps them from turning brown.  
Once the jar is full wipe the rim, put lids on and process 15 min in a water bath canner.