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Servings: 4 pintsHeadspace: 1 inchTime: 55 minutes / high pressure settingCombine all vegetables in a large pot or kettle, and add enough water to cover pieces. Add 1/2 teaspoon of salt per pint to each jar. Boil 5 minutes. Ladle into jars (include the liquid). Leave 1 inch headspace. Cap and seal. Place in canner with just enough water to cover the jars.Process 55 minutes / high pressure setting.Recipe is from Fagor's home canning cookbook
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