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Canning Mixed Vegetables

Canning Mixed Vegetables


2 cups sliced carrots
2 cups cut, whole kernel sweet corn
1 cup cut green beans
1 cup shelled lima beans
1cup whole or crushed tomatoes
1 cup diced zucchini

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

Chopping Knives
Measuring Cups and Spoons
Pressure Cookers
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