Michigan State University Extension
Preserving Food Safely - 01600885
10/13/97

### Canning Mixed Vegetables

    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

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