Mixed Vegetables

  • 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
  • Yield: 7 quarts

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

Procedure: Except for zucchini, wash and prepare vegetables for canning. Wash, trim, and slice or cube zucchini (if used); combine all vegetables in a large pot or kettle, and add enough water to cover pieces. Boil 5 minutes.

Hot Pack - fill hot jars with hot pieces, leaving 1-inch headspace. Add 1/2 teaspoon of salt to pints, 1 teaspoon to quarts, if desired. Fill jars with hot water to 1 inch from top. Remove air bubbles, adjust lids and process.

Style of Pack Jar Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot Pints 75 min 11 lb 10 lb
Quarts 90 min

For processing at above 1,000 ft, see Altitude Adjustments.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs