- 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|
|Hot||Pints||75 min||11 lb||10 lb|
For processing at above 1,000 ft, see Altitude Adjustments.