Mixed Vegetables




Versatile and delicious.

Equipment: Pressure canner; seven 1-quart jars

Ingredients:
6 cups sliced carrots (2 lbs, or 12-14 medium carrots)
6 cups cut green beans (3 1/2 lbs)
6 cups shelled lima beans (6 lbs)
6 cups sliced okra (2 lbs)
4 cups crushed tomatoes (2 1/3 lbs)
4 cups diced zucchini (2 lbs)

Per Quart
1 slice onion
1 tsp salt

  1. Wash and prepare the vegetables. Place them in a large pot and cover with water. Boil for 5 minutes.

  2. Place an onion slice and the salt in each jar.

  3. Ladle vegetables and liquid into hot, clean jars, leaving 1 inch of headspace. Use a bubble freer or plastic knife to remove any trapped air bubbles. Add more liquid if neccessary to maintain 1-inch of head space. Wipe jar rims and threads with a clean, damp cloth.

  4. Cap, seal, and process in a pressure canner for 90 minutes at 11 pounds of pressure in a dial-guage canner or at 10 pounds in a weighted-gauge canner, adjusting for elevation if more than 1,000 feet above sea level.