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Canning Mixed Vegetables

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      Title: CANNING MIXED VEGETABLES
 Categories: Vegetables, Canning
      Yield: 7 Quarts
 
      6 c  Sliced carrots
      6 c  Cut whole-kernel sweet corn
      6 c  Cut green beans
      6 c  Shelled lima beans
      4 c  Whole or crushed tomatoes
      4 c  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 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
 
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