6 cup sliced carrots
6 cup cut whole-kernel sweet corn
6 cup cut green beans
6 cup shelled lima beans
4 cup whole or crushed tomatoes
4 cup diced zucchini
Directions
Optional mix--You may change the suggested proportions or substitute
other favorite vegetables except leafy greens, dried beans,
cream-style corn, winter squash and sweet potatoes.
Yield: 7 quarts
Procedure: Except for zucchini, wash and prepare vegetables as
described for carrots, corn, lima beans, snap beans, Italian beans or
tomatoes. Wash, trim, and slice or cube zucchini; combine all
vegetables in a large pot or kettle, and add enough water to cover
pieces. Add 1 teaspoon salt per quart to the jar, if desired. Boil 5
minutes and fill jars with hot pieces and liquid, leaving 1-inch
headspace.
Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.
Table 1. Recommended process time for Mixed Vegetables in a dial-gauge
pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75
minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Mixed Vegetables in a
weighted-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75
minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 7 quarts
Canning Mixed Vegetables Recipe brought to you by Recipe Ideas
Categories: Canning; Vegetable
The History of Recipes
It is possible to follow the history of meal recipes way back into history, in fact as far back as the ancient Egyptians, and maybe even further. Interesting though that is, these, old recipes were just primitive pictorial instructions for preparing meals.
Later on, in The time of the romans around 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes cooked by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and desserts, a very modern way of dining. He also tells us how the cooks of his times made use of many different spices and herbs, including many that are still in use today like thyme, fennel and dill. Later on in the 1400s, knights returning from the crusades brought back a variety of spices and herbs from Arab countries, including spices such as rosemary and coriander. The introduction of these new culinary ideas was responsible for an increase in books on cookery, most of which still exist in private libraries. The arrival of television brings us TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Canning Mixed Vegetables recipe.
