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Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Canning Mixed Vegetables

Vegetables and Herbs

mixed vegetables in a basket

Canning Mixed Vegetables

William Schafer, Food Technologist — Department of Food Science and Nutrition

Revised 2010 by Deb Botzek-Linn, Extension Educator — Food Safety.

Vegetables must be canned in a pressure canner for the correct time and pressure (PSI) to ensure their safety. If not canned correctly, these low acid foods may contain the deadly botulism toxin.

Vegetables may be canned without salt. Salt adds flavor but does not prevent spoilage. If you use a weighted-gauge canner and can at an altitude less than 1000 feet, you may use 10 PSI instead of 15 PSI for the canner pressure. This will improve nutrient and quality retention of the vegetables. Check with your local county extension office or Soil Conservation District for altitude information.

Recipe

Quantity for Suggested Mix
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.

Yield: 7 quarts

Procedure: Except for zucchini, wash and prepare vegetables previously described for each vegetable. 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.

Recommended Processes
1) Dial-gauge Pressure Canner
Pints – 75 minutes 11 PSI
Quarts – 85 minutes 11 PSI

2) Weighted-gauge Pressure Canner
Pints – 90 minutes 15 PSI
Quarts – 85 minutes 15 PSI

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