• Prep Time:
  • Cooking Time:
  • Serves: 7 Quarts

Canning Mixed Vegetables

  • Recipe Submitted by on

Category: Canning, Vegetables

 Ingredients List

  • 6 c Sliced carrots
  • 6 c Cut whole-kernel sweet corn
  • 6 c Cut green beans
  • 6 c Shelled lima beans
  • 4 c Whole or crushed tomatoes
  • 4 c Diced zucchini

 Directions

Optional mixYou may change the suggested proportions or substitute other
favorite vegetables except leafy greens, dried beans, cream-style corn,
winter squash and sweet potatoes.

Yield: 7 quarts

Procedure: Except for zucchini, wash and prepare vegetables as described
for carrots, corn, lima beans, snap beans, Italian beans or tomatoes. Wash,
trim, and slice or cube zucchini; combine all vegetables in a large pot or
kettle, and add enough water to cover pieces. Add 1 teaspoon salt per quart
to the jar, if desired. Boil 5 minutes and fill jars with hot pieces and
liquid, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or Table 2
according to the method of canning used.

Table 1. Recommended process time for Mixed Vegetables in a dial-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for
Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 -
2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.

Table 2. Recommended process time for Mixed Vegetables in a weighted-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for
Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 -
1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.



 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?