Michigan
State University Extension
Preserving
Food Safely - 01600885
10/13/97
GUIDE 4:13
MIXED VEGETABLES
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
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 each individual vegetable.
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.
Recommended process time for MIXED VEGETABLES in a dial-
gauge pressure canner.
Canner Gauge Pressure (PSI)
at Altitudes of
Style Jar Process 0- 2,001- 4,001- 6,001-
of Pack Size Time 2,000ft 4,000ft 6,000ft 8,000 ft
Hot Pints 75 min 11 lb 12 lb 13 lb 14 lb
Quarts 90 11 12 13 14
Recommended process time for MIXED VEGETABLES in a
weighted-gauge pressure canner.
Canner Gauge Pressure (PSI)
at Altitudes of
Style Jar Process 0- Above
of Pack Size Time 1,000 ft 1,000 ft
Hot Pints 75 min 10 lb 15 lb
Quarts 90 10 15