Canning Mixed Vegetables Recipe - Cooking Index
Canning Mixed Vegetables Recipe - Cooking Index
| 6 cups | 660g / 23oz | Sliced carrots |
| 6 cups | 375g / 13oz | Cut whole-kernel sweet corn |
| 6 cups | 960g / 33oz | Cut green beans |
| 6 cups | 960g / 33oz | Shelled lima beans |
| 4 cups | 250g / 8.8oz | Whole or crushed tomatoes |
| 4 cups | 584g / 20oz | 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.
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.
Source:
Camilla Destefanis
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