Canning mixed vegetables

Yield: 7 Quarts

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

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