Mixed Vegetables — NCHFP
Tested NCHFP hot-pack mixed vegetables for pressure canning with altitude-adjusted processing.
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.
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Recipe Notes
Pressure canning is required. The source permits changing suggested proportions or substituting other favorite vegetables except leafy greens, dried beans, cream-style corn, winter squash, sweet potatoes, broccoli, cauliflower, or cabbage.
Exact source: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/mixed-vegetables/