This recipe provides a foundational method for canning a vibrant mix of carrots, lima beans, tomatoes, and zucchini. By properly preparing and hot-packing these vegetables, you capture their fresh summer flavors for year-round enjoyment. The resulting jars offer a convenient, shelf-stable side dish that retains excellent texture and nutritional value. Ideal for gardeners with a surplus of produce, this technique ensures food safety through precise pressure canning procedures. Whether used in soups, stews, or as a simple side, these home-canned vegetables bring a taste of the harvest to your table long after the growing season has ended.
Canning Mixed Vegetables
Description
This recipe provides a foundational method for canning a vibrant mix of carrots, lima beans, tomatoes, and zucchini. By properly preparing and hot-packing these vegetables, you capture their fresh summer flavors for year-round enjoyment. The resulting jars offer a convenient, shelf-stable side dish that retains excellent texture and nutritional value. Ideal for gardeners with a surplus of produce, this technique ensures food safety through precise pressure canning procedures. Whether used in soups, stews, or as a simple side, these home-canned vegetables bring a taste of the harvest to your table long after the growing season has ended.Ingredients
Directions
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Wash and peel carrots, then slice them into uniform rounds for even cooking.
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Shell the lima beans and rinse them thoroughly in cold water.
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Wash and dice the zucchini into bite-sized pieces, removing any seeds if desired.
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Prepare the tomatoes by washing and leaving them whole or crushing them lightly.
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Combine all prepared vegetables in a large pot and cover with enough water to submerge them completely.
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Bring the water to a boil and cook the vegetables for 5 minutes to blanch and heat them through.
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Prepare clean, hot canning jars by adding 1 teaspoon of salt per quart if desired.
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Ladle the hot vegetables and their cooking liquid into the jars, leaving 1 inch of headspace at the top.
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Wipe the jar rims clean, place lids on top, and screw on bands until fingertip tight.
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Process the jars in a pressure canner according to altitude and jar size: 75 minutes for pints or 90 minutes for quarts at the correct PSI.
Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 764.4kcal
- % Daily Value *
- Total Fat 8.4g13%
- Saturated Fat 1.0g5%
- Cholesterol 0.0mg0%
- Sodium 376.8mg16%
- Total Carbohydrate 171.6g58%
- Dietary Fiber 43.4g174%
- Sugars 63.5g
- Protein 33.5g67%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
