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 written recipes way back into history, in truth as far back as the Egypt of the Pharoahs, and maybe further still. Having said that, sadly, these old recipes were just very basic pictorial recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to experts is a collection of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Much later, in Roman times a roman called Apicius created some scripts describing recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into starters, entrees and afters, something that is very familiar to us today. This early Roman chef tells us how the cooks of his times used many herbs and spices, including many that are still in use today like bay, rue and asafoetida. Over the succeeding few hundred years, the powerful and rich competed with each other to lay on the best banquets, and consequentially cooks and their recipes became highly prized. Even so, it was during the 1800s that cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, verifying, and recording recipes to help cooks of their time. The TV revolution gave us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Canning Mixed Vegetables recipe.
