Canning Mixed Vegetables Recipe
Yield: 7 QuartsRecipe by luhu.jp
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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp