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.

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