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Mix chopped vegetables. Set aside.
Mix remaining ingredients, except cornstarch and water, in 6-quart saucepot. Bring to boil. Add vegetables; return to boil. Reduce heat to low; simmer, uncovered, 10 minutes.
Mix cornstarch and water in small bowl. Stir into vegetable mixture. Cook 3 to 5 minutes or until mixture starts to thicken, stirring occasionally.
Ladle into 3 hot sterilized pint or 6 half-pint canning jars, leaving 1/4-inch headspace. Run thin, non-metallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth. Cover jars with metal lids and screw on bands.
Process in boiling water canner 10 minutes. After processing jars, remove from water bath canner. Cool at room temperature on towel or rack for 12 to 24 hours. Check for seal.