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  photo collage of various fruits and vegetables
 
 
How do I? ...Can Vegetables

Selecting, Preparing and Canning Vegetables

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

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Except for zucchini, wash and prepare vegetables as described for carrots, corn, lima beans, snap beans or italian beans and 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.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot Pints 75 min 11 lb 12 lb 13 lb 14 lb
Quarts 90 11 12 13 14

Table 2. Recommended process time for Mixed Vegetable in a weighted-gauge pressure canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
Hot Pints 75 min 10 lb 15 lb
Quarts 90 10 15

This document was extracted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA. Reviewed 1994.

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