6 c  Sliced carrots
6 c  Cut whole-kernel sweet corn
6 c  Cut green beans
6 c  Shelled lima beans
4 c  Whole or crushed tomatoes
4 c  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, Italian beans or 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 Table 1 or Table 2
according to the method of canning used.

Table 1. Recommended process time for Mixed Vegetables in a dial-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for
Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Mixed Vegetables in a weighted-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for
Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of