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How to Can Mixed Vegetables

Canning mixed vegetables at home is simple to do and they’re so much better for you than store bought canned goods! You can mix and match your favorite vegetables, which is great for picky eaters. Plus, it’s a great way to use up scattered leftover veggies in your fridge or freezer. Learn how to can mixed vegetables with the simple recipe below…

Canning Mixed Vegetables | Food Life Design

What Vegetables Can I Can?

There are tons of vegetables that you can pressure can, but for mixed vegetables, it’s best to start with a mix of any (or all) of the following:

  • Carrots
  • Whole Kernel Corn
  • Green Beans
  • Sweet Peas
  • Lima Beans
  • Zucchini
  • Tomatoes

For my most recent batch, as shown in the photos, I used carrots, corn, green beans and sweet peas.

Pressure Can Mixed Vegetables at Home | Food Life Design

How to Use Mixed Vegetables

Before you get started: Be sure to read instructions here for safe canning methods and find your appropriate canning time in the table shown here.

First time pressure canning? Follow the directions here for use and best safety practices.

Okay, first, wash your jars and lids.

Add 1/2 teaspoon salt to each pint jar and 1 teaspoon of salt to each quart jar.

Cut up all your vegetables, about 1 inch or so in size.

Throw all your veggies into a large pot and cover with water. Boil on high heat for 5 minutes.

Fill prepared jars with vegetables, then, cover with remaining liquid.

Wipe the rims of the jars clean and cover with lids and rings, finger tight.

Process in a pressure canner at 15 lbs. for 75 minutes for pints and 90 minutes for quarts.

Remove the jars from the canner and allow them to rest on the counter for 12 to 24 hours before moving to the shelf.

That’s it! Easy peasy!

So, now that you know how to can mixed vegetables at home…get to the kitchen and start cooking!

How to Can Mixed Vegetables | Food Life Design

Yield: 7 quarts

How to Can Mixed Vegetables

How to Can Mixed Vegetables | Food Life Design
Prep Time 20 minutes
Cook Time 5 minutes
Processing Time 1 hour 30 minutes
Total Time 1 hour 55 minutes

Ingredients

6 cups of any of the following vegetables:

  • Carrots
  • Whole Kernel Corn
  • Green Beans
  • Sweet Peas
  • Lima Beans
  • Zucchini
  • Tomatoes

Instructions

    1. Wash jars and lids.
    2. Add 1/2 teaspoon salt to each pint jar and 1 teaspoon of salt to each quart jar.
    3. Cut up vegetables, about 1 inch or so in size.
    4. Combine all the vegetables into a large pot and cover with water. Boil on high heat for 5 minutes.
    5. Fill prepared jars with vegetables, then, cover with remaining liquid.
    6. Wipe the rims of the jars clean and cover with lids and rings, finger tight.
    7. Process in a pressure canner at 15 lbs. for 75 minutes for pints and 90 minutes for quarts.
    8. Remove the jars from the canner and allow them to rest on the counter for 12 to 24 hours before moving to the shelf.

Notes

Feel free to change the suggested amounts or substitute other vegetables -

Except...

  1. leafy greens
  2. dried beans
  3. cream-style corn
  4. winter squash
  5. sweet potatoes
  6. broccoli
  7. cauliflower
  8. cabbage

 Enjoy!

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Have an Awesome Day!

~Vanessa

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