1 1/4 teaspoons salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
6 cups water
2 potatoes, peeled, cubed
2 tablespoons white vinegar
1 (4 ounce) can evaporated milk
1 (8 ounce) can applesauce
1 (7 ounce) can cream of mushroom soup
1 (8 ounce) package frozen mixed vegetables
1/2 cup chopped saltine crackers
1/4 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1 bay leaf
In a medium bowl, combine salt, cinnamon, nutmeg and pepper. Heat slightly over medium heat, until mixture thickens. Allow to cool.
In a large bowl, combine water, potatoes and vinegar. Pour over potatoes, adjusting taste as needed. Chill in the refrigerator for 2 hours.
Add potatoes and juice mixture to tomato sauce and stir in ice. Bring to a boil until vegetables begin to soften. Remove from heat. Stir in milk and remaining juice. Pour into sterilizable jars.