Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Source & provenance
Safety classification: Tested recipe from NCHFP.
Mixed-vegetable canning safety
| Method | Pressure |
|---|---|
| Pack | Hot pack |
| Jar sizes | Pints or quarts |
| Headspace | 1 inch |
| Yield | About 7 quarts |
Processing details
Method: Pressure
Tested source
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Mixed vegetables timeline
- Prepare: Prepare each vegetable by its tested directions; trim and dice zucchini.
- Heat: Cover the combined vegetables with water and boil 5 minutes.
- Fill and process: Hot-pack pieces and liquid with 1-inch headspace, then pressure-can by jar size, gauge, and altitude.
Equipment for mixed vegetables
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- Pressure canner with rack and a tested dial or weighted gauge
- Mason jars, two-piece lids, jar lifter,
canning funnel, headspace tool, and bubble remover - Large stainless-steel pot and clean towels
Visual method guide
- Prepare carrots, whole-kernel corn, green beans, lima beans, tomatoes, and zucchini as directed.
- Combine vegetables and add enough water to cover.
- Boil 5 minutes.
- Fill hot jars with hot pieces and liquid, leaving 1-inch headspace.
- Process using the correct pressure-canner schedule.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Safety boundary: NCHFP allows changing suggested proportions or substituting other favorite vegetables except leafy greens, dried beans, cream-style corn, winter squash, sweet potatoes, broccoli, cauliflower, or cabbage.
What are NCHFP mixed vegetables?
This flexible tested pressure-canning process combines carrots, whole-kernel sweet corn, green beans, lima beans, tomatoes, and zucchini in water.
Before you begin
- Prepare every vegetable according to its individual tested
canning directions. - Do not include any specifically excluded vegetable.
- Salt is optional: up to 1 teaspoon per quart jar.
- Use a pressure canner, never a boiling-water canner.
Altitude-adjusted pressure schedule
| Jar | Time | 0–2,000 ft | 2,001–4,000 ft | 4,001–6,000 ft | 6,001–8,000 ft |
|---|---|---|---|---|---|
| Pints | 75 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Quarts | 90 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Jar | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Pints | 75 min | 10 psi | 15 psi |
| Quarts | 90 min | 10 psi | 15 psi |
Mixed Vegetables — NCHFP
Ingredients
- 6 cups sliced carrots
- 6 cups cut whole-kernel sweet corn
- 6 cups cut green beans
- 6 cups shelled lima beans
- 4 cups whole or crushed tomatoes
- 4 cups diced zucchini
- 1 tsp canning salt optional, per quart
Equipment
- 1 Pressure canner Use a dial- or weighted-gauge pressure canner appropriate for altitude.
- 7–9 Canning jars Pints or quarts according to the tested schedule.
- 7–9 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Wash and prepare the vegetables according to the tested directions for each vegetable. Wash, trim, and slice or cube the zucchini.
- Combine all vegetables in a large pot or kettle and add enough water to cover the pieces.
- Boil 5 minutes.
- If desired, add 1 teaspoon canning salt per quart jar.
- Fill hot jars with hot vegetable pieces and cooking liquid, leaving 1-inch headspace. Adjust lids.
- Process in a pressure canner: pints 75 minutes and quarts 90 minutes. For dial gauge use 11 psi at 0–2,000 ft, 12 psi at 2,001–4,000 ft, 13 psi at 4,001–6,000 ft, and 14 psi at 6,001–8,000 ft. For weighted gauge use 10 psi at 0–1,000 ft and 15 psi above 1,000 ft.
Recipe Notes
Private Notes
Questions or results?
Discuss this recipe with the canning community. Community comments do not replace the tested source or safety classification shown on this page.
Join the discussion
Please log in or create a free account to discuss this recipe. You will return here afterward.
Tried this recipe?
Share your results how it turned out.How to serve mixed vegetables
Drain and heat as a side dish, or add after opening to casseroles, pot pies, or soups. Refrigerate leftovers.
Mixed-vegetable canning questions
Must I use the exact listed proportions?
No. NCHFP allows proportion changes and some substitutions, subject to its explicit excluded-vegetable list.
Can I add leafy greens or dried beans?
No. Both are excluded from this process.
Is salt required?
No. It is optional for flavor.
Mixed vegetables versus individually canned vegetables
This process is designed for an approved mixture. A single vegetable should use that vegetable’s own tested preparation and processing schedule.
Mixed-vegetable troubleshooting
Why are some pieces softer than others?
Mixed vegetables naturally soften at different rates. Use uniform pieces and the required five-minute pre-boil.
What if pressure drops below the required level?
Bring the canner back to the required pressure and restart the full processing time.
What if a jar does not seal?
Refrigerate promptly or follow an authoritative reprocessing procedure within the permitted time; do not store it at room temperature.
Source & provenance
NCHFP, “Mixed Vegetables”. Adapted from the USDA Complete Guide to Home
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: July, August, September, October
How much of the main ingredient should I grow?
Varies by the recipe’s ingredient mix of Mixed recipe per person per year
This recipe does not have a reliable garden conversion. Plan a purchase or harvest separately, and do not use garden estimates to alter the tested recipe.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.