Canning Mixed Vegetables
Ingredients
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2 cups
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sliced carrots
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2 cups
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cut, whole kernel sweet corn
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1 cup
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cut green beans
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1 cup
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shelled lima beans
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1cup
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whole or crushed tomatoes
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1 cup
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diced zucchini
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salt
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Cooking Instructions
Servings: 4 pints
Headspace: 1 inch
Time: 55 minutes / high pressure setting
Combine 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
Equipment List