Quantity: Yield 7 Pints
Jar size: Pints or Quarts
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
Instructions:
1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
2. Wash, trim, and slice or cube zucchini.
3. Wash, peel, and rewash carrots. Slice or dice.
4. Husk corn, remove silk, and wash. Blanch 3 minutes in boiling water. Cut corn from cob at about three-fourths the depth of kernel. Caution: Do not scrape cob.
5. Shell lima beans and wash thoroughly.
6. Wash green beans and trim ends. Leave whole or cut or snap into 1-inch pieces.
7. Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split; then dip in cold water. Slip off skins and remove cores. Leave whole or crush.
8. Combine all vegetables in a large pot or kettle, and add enough water to cover pieces.
9. Add 1 teaspoon salt per quart to the jar, if desired.
10. Boil 5 minutes and fill jars with hot pieces and liquid, leaving 1-inch headspace.
11. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
12. process in a pressure canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.
Processing time:
Processing Times for Dial-Gauge Pressure Canner
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Canner Pressure (PSI) at Altitudes of: |
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Style of Pack |
Jar Size |
Process Time |
0-2000 ft |
2001-4000 ft |
4001-6000 ft |
6001-8000 ft |
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Hot |
Pints |
75 min |
11 lb |
12 lb |
13 lb |
14 lb |
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Quarts |
90 min |
11 lb |
12 lb |
13 lb |
14 lb |
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Processing Times for Weighted-Gauge Pressure Canner
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Canner Pressure (PSI) at Altitudes of |
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Style of Pack |
Jar Size |
Process Time |
0-1000 ft |
Above 1000 ft |
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Hot |
Pints |
75 min |
10 lb |
15 lb |
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Quarts |
90 min |
10 lb |
15 lb |
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