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Mixed Vegetables (canned)

Updated on July 3, 2015
ML Flores profile image

I have been canning for 15 years or more. I self taught myself and am now a master at it. I would like to help you on you journey. Thank you

Did you ever?

Did you ever open up a can or a bag of mixed vegetables and most of the bag was carrots? You had maybe 10 peas and 20 potatoes? I personally like my mixed vegetables to be equal. By home canning you can choose what ever fresh vegetables you want and put in as much or as little of each that you want. Sound appealing to you?

Basic igredients

  • 7 cups carrots, sliced or chunked
  • 7 cups corn
  • 7 cups lima beans
  • 6 cups zuchinni, sliced or chucked
  • 1 cup sweet peppers, chuncked
  • 7 cups potatoes, sliced or chucked

Hot pack and Raw pack

  1. If your using potatoes cut them first and soak in a cold water bath to draw out some of the starch. While potatoes are soaking prep the rest of your chosen vegetables.
  2. Wash, drain and slice chosen vegetables. drain and rinse potaotes(if using). Place all vegetables into large saucepan. Cover with water. Bring to a boil and cook for 5 minutes. Pack hot vegetables and liquid into jars leaving a 1 inch headspace.. Remove air bubbles. Adjust two piece lids with middle finger and thumb.
  3. Raw Pack:
  4. Rinse potatoes and drain(if using). Place all vegetables into a large bowl and blend together. Fill jars with raw vegetable blend leaving a 1 inch headspace. Fill with boiling water leaving a 1 inch headspace. Adjust 2 piece caps with middle finger and thumb.

Processing time (pressure canner) 10 lbs. pressure

Cook time: 1 hour 30 min
Ready in: 1 hour 30 min
Yields: 7 quarts

Money Saving

Just imagine going to the farmers market and buying fresh vegetables. Spending less then $20.00 and creating 7 quarts of mixed vegetables that you can eat whenever you like that you know what's in it! Even spending even less by walking into you back yard harvesting your own food and canning it!

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