|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|
|2,001 - 4,000 ft: 12 lb.|
|4,001 - 6,000 ft: 13 lb.|
|6,001 - 8,000 ft: 14 lb.|
|Above 1,000 ft: 15 lb.|
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.
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.
======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias
Random recipe of the day