Recipe safety classification
Manufacturer-published recipe — testing status not independently documented. Follow Bernardin’s exact ingredients, preparation, jar size, headspace, and process. Do not present this record as independently laboratory-tested by
Processing details
- Method
- Boiling-water
canning - Jar size / yield unit
- 500 mL Jars
- Headspace
- 3/4 inch
- Published processing direction
- At altitudes up to 1000 ft, process in a boiling-water canner for 10 minutes. Apply Bernardin’s source altitude adjustment above 1000 ft.
Publisher source
Bernardin’s official recipe page is the controlling source. The WPRM card preserves the imported formula and directions.
Preparation timeline
Read the full recipe card and source before starting. Complete any standing or maceration step stated there, then ready the canner, jars, lids, and measured ingredients.
Equipment
- Boiling-water canner with rack
- 500 mL Jars
- Jar lifter, funnel, and headspace tool
- Nonreactive preserving pot and accurate measures
Visual method guide
- Prepare and cook exactly as the recipe card directs.
- Fill hot jars with 3/4 inch headspace.
- Remove bubbles when applicable, wipe rims, and apply lids.
- Process according to the cited direction and the source’s elevation adjustment.
- Cool undisturbed and verify seals.
Safety essentials
Official Bernardin manufacturer recipe. Use the exact WPRM formula and the cited source directions; the imported record does not independently document laboratory testing.
About this recipe
Mixed Pickled Vegetables — Bernardin is a source-specific Bernardin home-canning record. The card below contains the complete imported formula and directions.
Before you begin
- Confirm the exact source remains available.
- Use only the stated jar size.
- Do not double or alter the preservation formula.
- Verify the elevation adjustment before processing.
Altitude and processing schedule
At altitudes up to 1000 ft, process in a boiling-water canner for 10 minutes. Apply Bernardin’s source altitude adjustment above 1000 ft. Follow Bernardin’s current elevation adjustment above the stated base elevation; never shorten the published process.
Mixed Pickled Vegetables — Bernardin
Ingredients
- 2 cups (500 ml) small cauliflower florets
- 1- 1/2 cups (375 ml) small white onions
- 3 celery stalks, sliced
- 3 small carrots, sliced
- 1 zucchini, sliced
- 4 large sweet peppers, cut into strips
- 4 cups (1000 ml) white vinegar
- 2 cups (500 ml) water
- 2 cups (500 ml) granulated sugar
- 1 tbsp (15 ml) pickling salt
- 3 bay leaves
- 6 peppercorns
- 3 cloves garlic, thinly sliced
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- Place 5 clean 500 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised.
- The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
- Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. Prepare vegetables as directed. Combine vinegar, water, sugar and pickling salt in a large stainless steel saucepan; bring to a boil.
- Tie bay leaves, peppercorns and garlic in a large square of cheese cloth, creating a spice bag; add to liquid; boil 5 minutes. Add prepared cauliflower, onions, celery, carrots and zucchini; return to a boil. Remove from the heat and add peppers. Discard spice bag.
- Pack vegetables into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot liquid to cover vegetables to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more vegetables and hot liquid.
- Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining vegetables and hot liquid.
- When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.
- At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes.* When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
- After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
- For best quality, use home canned foods within one year.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes - 10 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes
Recipe Notes
Private Notes
Tried this recipe?
Share your results how it turned out.Serving and storage
Cool 12 to 24 hours, test seals, remove screw bands, label, and store sealed jars in a cool, dark, dry place. Refrigerate after opening.
Frequently asked questions
Can I change the formula?
No. Preserve the publisher’s exact proportions and method.
Can I use larger jars?
No. Use only the documented jar size.
What about altitude?
Use Bernardin’s current elevation adjustment and never reduce the base process.
Recipe context
This is a Bernardin-specific record. Do not combine its formula or processing statement with another recipe.
Troubleshooting
- Jar did not seal
- Refrigerate promptly or follow current authoritative reprocessing guidance within 24 hours.
- Processing was interrupted
- Restart the full verified process after the canner returns to a boil.
- Texture differs
- Do not change the
canning process to alter texture.
Source & provenance
- Source
- Bernardin
- Publication
- Official online recipe page
- Country
- Canada
- Original language
- English
- Image provenance
- Provenance not documented in the imported record; editorial verification required.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages: