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Canning Mixed Vegetables

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Title: Canning Mixed Vegetables
Yield: 7 Quarts
Categories: Vegetables, Canning

Ingredients:

6 c Sliced carrots
6 c Cut whole-kernel sweet corn
6 c Cut green beans
6 c Shelled lima beans
4 c Whole or crushed tomatoes
4 c 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.

======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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