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Canning Mixed Vegetables

Canning Mixed Vegetables recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 7
Calories: 764.4
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 6 cups Sliced carrots
  • 6 cups Shelled lima beans
  • 4 cups Whole or crushed tomatoes
  • 4 cups Diced zucchini
Directions
  1. 1
    Wash and peel carrots, then slice them into uniform rounds for even cooking.
  2. 2
    Shell the lima beans and rinse them thoroughly in cold water.
  3. 3
    Wash and dice the zucchini into bite-sized pieces, removing any seeds if desired.
  4. 4
    Prepare the tomatoes by washing and leaving them whole or crushing them lightly.
  5. 5
    Combine all prepared vegetables in a large pot and cover with enough water to submerge them completely.
  6. 6
    Bring the water to a boil and cook the vegetables for 5 minutes to blanch and heat them through.
  7. 7
    Prepare clean, hot canning jars by adding 1 teaspoon of salt per quart if desired.
  8. 8
    Ladle the hot vegetables and their cooking liquid into the jars, leaving 1 inch of headspace at the top.
  9. 9
    Wipe the jar rims clean, place lids on top, and screw on bands until fingertip tight.
  10. 10
    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.

Keywords: canning, pressure canning, mixed vegetables, preserving, garden vegetables, carrots, lima beans, zucchini, tomatoes, home canning, food preservation, vegetable medley, shelf stable, jarred vegetables, harvest, vegan, side dish, stock, meal prep, pantry staples
Read it online: https://www.chefs-mate.com/recipe/canning-mixed-vegetables/