Having a mix of vegetables leftover from harvest is great for home canning. Canning mixed vegetables is simple and will allow you to keep your crops fresh while eliminating waste. With this helpful excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning you’ll learn the hot and raw pack processes 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.
- 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.
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