Canning recipe
Pressure-Canned Mixed Vegetables with Zucchini
Tested NCHFP mixed vegetables with carrots, corn, green beans, lima beans, tomatoes and zucchini/courgette. Pressure canning only.
35 min.
90 min.
-
7
Medium
Ingredients
- 6 US cups sliced carrots
- 6 US cups whole-kernel corn
- 6 US cups cut green beans
- 6 US cups shelled lima beans
- 4 US cups whole or crushed tomatoes
- 4 US cups sliced or diced zucchini
- fresh water to cover
- optional 1 tsp canning salt per quart jar
Preparation
2. Wash and prepare vegetables according to their individual NCHFP directions. Wash, trim and slice or cube zucchini.
3. Combine in a large pot and add just enough fresh water to cover the pieces.
4. Bring to a boil and boil 5 minutes.
5. Optionally add 1 tsp canning salt per quart jar.
6. Fill hot jars with hot pieces and cooking liquid, leaving 1 inch headspace. Remove bubbles, adjust headspace, wipe rims and close.
7. Pressure-can pint jars 75 minutes and quart jars 90 minutes.
8. Dial gauge: 11 psi at 0–2,000 ft, 12 psi at 2,001–4,000 ft, 13 psi at 4,001–6,000 ft, 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft and 15 psi above 1,000 ft.
9. Let the canner depressurize completely without forced cooling. Cool jars undisturbed 12–24 hours and check seals.
Storage
Store sealed unopened jars cool, dark and dry with screw bands removed. Refrigerate after opening and use promptly.
Shelf life
For best quality, use within 12 months.
Safety note
Low-acid vegetables: do NOT use a boiling-water canner; use a true pressure canner. NCHFP permits changing proportions or substituting other vegetables with suitable canning guidance, except leafy greens, dried beans, cream-style corn, winter squash, sweet potatoes, broccoli, cauliflower and cabbage. Do not dry-can; vegetables must be covered with liquid. Keep 1 inch headspace and adjust pressure for elevation and canner type. Never taste jars with failed seals, bulging lids, leakage, mould/mold, gas, unusual odour/odor or other spoilage; discard safely.