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…
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.
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
Ingredients
6 cups of any of the following vegetables:
- Carrots
- Whole Kernel Corn
- Green Beans
- Sweet Peas
- Lima Beans
- Zucchini
- Tomatoes
Instructions
- Wash jars and lids.
- Add 1/2 teaspoon salt to each pint jar and 1 teaspoon of salt to each quart jar.
- Cut up vegetables, about 1 inch or so in size.
- Combine all the vegetables 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.
Notes
Feel free to change the suggested amounts or substitute other vegetables -
Except...
- leafy greens
- dried beans
- cream-style corn
- winter squash
- sweet potatoes
- broccoli
- cauliflower
- cabbage
Enjoy!
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Have an Awesome Day!
~Vanessa
Vanessa Hamlin is the owner and founder of Food Life Design and VLHamlinDesign. With her passion for frugal living and homesteading, Vanessa loves to write about easy recipes, making money, gardening, home remedies and everything else that a good life entails! When she’s not writing for Food Life Design or creating products for VLHamlinDesign, you’ll find Vanessa reading, drawing, gardening, cooking or spending time with her family.