Mixed Vegetables

• 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
• Yield: 7 quarts

Optional mix - You may change the suggested proportions or substitute other favorite vegetables except leafy greens, dried beans, cream-style corn, squash and sweet potatoes.

Procedure: Except for zucchini, wash and prepare vegetables for canning. Wash, trim, and slice or cube zucchini (if used); combine all vegetables in a large pot or kettle, and add enough water to cover pieces. Boil 5 minutes.

Hot Pack - fill hot jars with hot pieces, leaving 1-inch headspace. Add 1/2 teaspoon of salt to pints, 1 teaspoon to quarts, if desired. Fill jars with hot water to 1 inch from top. Remove air bubbles, adjust lids and process.

Style of Pack	Jar Size	Process Time	Canner Pressure at "0" ft
			dial-gauge	weighted-gauge
Hot	Pints	75 min	11 lb	10 lb
	Quarts	90 min

For processing at above 1,000 ft, see Altitude Adjustments.