Canned Mixed Vegetables

  

Quantity: Yield 7 Quarts

Jar size: Pints or Quarts

Ingredients:

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

Instructions:

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash, trim, and slice or cube zucchini.

3. Wash, peel, and rewash carrots. Slice or dice.

4. Husk corn, remove silk, and wash. Blanch 3 minutes in boiling water. Cut corn from cob at about three-fourths the depth of kernel. Caution: Do not scrape cob.

5. Shell lima beans and wash thoroughly.

6. Wash green beans and trim ends. Leave whole or cut or snap into 1-inch pieces.

7. Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split; then dip in cold water. Slip off skins and remove cores. Leave whole or crush.

8. Combine all vegetables in a large pot or kettle, and add enough water to cover pieces.

9. Add 1 teaspoon salt per quart to each jar, if desired.

10. Boil 5 minutes and fill jars with hot pieces and liquid, leaving 1-inch headspace.

11. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

12. process in a pressure canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Dial-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of:

Style of Pack

Jar Size

Process Time

0-2000 ft

2001-4000 ft

4001-6000 ft

6001-8000 ft

Hot

Pints

75 min

11 lb

12 lb

13 lb

14 lb

Quarts

90 min

11 lb

12 lb

13 lb

14 lb

 

Processing Times for Weighted-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0-1000 ft

Above 1000 ft

Hot

Pints

75 min

10 lb

15 lb

Quarts

90 min

10 lb

15 lb

Source: National Center for Home Food Preservation




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