You may change the suggested proportions or substitute other favorite vegetables, except leafy greens, dried beans, cream-style corn, squash and sweet potatoes.
Chart By United States Department of Agriculture
Home canning is the perfect way to preserve extra crops that cannot be eaten right away. When you end up with too many veggies you run the risk of food waste, so stop that in its tracks and learn how to can mixed vegetables. With this excerpt from the from the United States Department of Agriculture's Complete Guide to Home Canning you'll learn the hot pack process for canning mixed vegetables. Use this and our other canning resources to stock up after your harvest.
The following is an excerpt from the USDA Complete Guide to Home Canning covering how to can mixed vegetables.
Canning Mixed Vegetables
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
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 or Italian beans and 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 the Image Gallery.