Mixed Vegetables

Mixed Vegetables

Prep Time: 0

Yield: 0

Mixed Vegetables

Ingredients

Instructions

  1. 6 cups sliced carrots
    6 cups cut, whole kernel sweet corn
    6 cups cut green beans
    6 cups shelled lima beans
    4 cups whole or crushed tomatoes
    4 cups diced zucchini


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


    Table 2. Recommended process time for Mixed Vegetable in a weighted-gauge pressure canner.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
    Hot Pints 75 min 10 lb 15 lb
    Quarts 90 10 15
http://www.culinarycafe.com/2009/08/17/Mixed-Vegetables/