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1
In a heavy 4 quart saucepan, bring 2 quarts of the water to a boil over high heat.
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2
Drop in the dried kidney and navy beans, and boil uncovered for about 2 minutes.
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3
Water should cover by at least 2 inches.
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4
if it doesn't, add more.
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5
Turn off the heat and let the beans soak for 1 hour.
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6
Then bring to a boil again and then reduce the heat to low.
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7
Simmer partially covered for about an hour and a half, or until the beans are tender.
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8
Check the pan from time to time and add more boiling water if needed.
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9
Drain the beans through a fine sieve, discarding the cooking liquid, and set them aside.
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10
Bring the remaining 4 quarts of water to a full boil in an 8 to 10 quart pot.
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11
If you have a pot with a pasta insert, these work great.
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12
Drop in the lima beans.
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13
when water returns to a boil the beans briskly for 20 to 30 minutes, or until they are tender but still crisp to the bite.
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14
Using a slotted spoon scoop into a colander and run cold water over them.
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15
(if using pot with insert,just remove insert and either run cold water over them or plunge into a pan full of ice water) drain and place in a very large pot 10 quarts or better.
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16
Return the water to a full boil and drop in the green and wax beans a hand full at a time so that the water never stops boiling.
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17
Cook for 8 to 10 minutes.
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18
Then proceed as you did with the limas and add them to the big pot.
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19
Repeat for cauliflower, cook 9 minutes.
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20
Repeat for celery, cook 6 minutes.
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21
Repeat for peppers (do in 3 batches) cook for 5 minutes.
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22
Repeat for corn, cook 4 minutes.
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23
Add the cooked dried beans to the vegetable mixture.
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24
and toss gently but thoroughly together.
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25
Pack the vegetables into sterilized jars, dividing them evenly.
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26
Tie up cloves and cinnamon sticks in cheesecloth.
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27
Combine the sugar, vinegar, mustard seed, celery seed, and the wrapped cinnamon and cloves in a 5 to 6 non reactive saucepan and bring to a boil over high heat, stirring until the sugar dissolves.
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28
Cook for 5 minutes.
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29
Remove the pan from the heat and discard the bag of cinnamon and cloves.
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30
Ladle the hot syrup over the vegetables a few spoonfuls at a time, allowing syrup to trickle to bottom before adding more.
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31
Fill jars to within 1/4 inch of rim.
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32
Top with lids and rings and processing a waterbath canner for 15 minutes.
