Canning Mixed Vegetables

Have an abundant harvest that you don’t know what to do with? Canning mixed vegetables will save time in the kitchen and money on your grocery bill.
From the United States Department of Agriculture
April 30, 2013
Add to My MSN

Home canning is one way to extend the edible life of your crops. Canning mixed vegetables will save the odds and ends from your garden for use in winter meals.
Photo By Fotolia/nito
Slideshow


Content Tools

Related Content

Planting With Preserving in Mind

This blog post discusses growing enough produce for canning.

Organic Living During World War II

Wendy Albright remembers visiting her grandparent's farm where practicing organic living was the pre...

The Trials and Tribulations of Starting a Candle-Making Business

Iain continues to battle with the frustration of starting up a candle making business hitting troubl...

Creative Packing

You can cut down on the cost of moving by using towels and sheets as packing material.

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.

Have a smartphone or tablet? Download the free MOTHER EARTH NEWS library app for access to our How to Can resource (also free!). Find it in the iTunes App Store and Google Play. It’s the power of canning know-how in the palm of your hands!








Post a comment below.

 








Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

MOTHER EARTH NEWS is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. MOTHER EARTH NEWS helps you cut costs without sacrificing modern luxuries.

At MOTHER EARTH NEWS, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.