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  Canning Mixed Vegetables
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 241
Ingredients:
6 cup Sliced carrots
6 cup Cut whole-kernel sweet corn
6 cup Cut green beans
6 cup Shelled lima beans
4 cup Whole or crushed tomatoes
4 cup Diced zucchini
Instructions:
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
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