*  Exported from  MasterCook  *
 
                          CANNING MIXED VEGETABLES
 
 Recipe By     : 
 Serving Size  : 7    Preparation Time :0:00
 Categories    : Vegetables                       Canning
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       c            Sliced carrots
    6       c            Cut whole-kernel sweet corn
    6       c            Cut green beans
    6       c            Shelled lima beans
    4       c            Whole or crushed tomatoes
    4       c            Diced zucchini
 
   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.
   
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
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