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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Italian	Vegetables, Canning	7	Quarts

INGREDIENTS

6	c	Sliced carrots
6	c	Cut whole-kernel sweet corn
6	c	Cut green beans
6	c	Shelled lima beans
4	c	Whole or crushed tomatoes
4	c	Diced zucchini
		2,001 – 4,000 ft: 12 lb.
		4,001 – 6,000 ft: 13 lb.
		6,001 – 8,000 ft: 14 lb.
		Above 1,000 ft: 15 lb.

INSTRUCTIONS

Optional mix--You may change the suggested proportions or substitute other
favorite vegetables except leafy greens, dried beans, cream-style corn,
winter squash and sweet potatoes.
Yield: 7 quarts
Procedure: Except for zucchini, wash and prepare vegetables as described
for carrots, corn, lima beans, snap beans, Italian beans or tomatoes. Wash,
trim, and slice or cube zucchini; combine all vegetables in a large pot or
kettle, and add enough water to cover pieces. Add 1 teaspoon salt per quart
to the jar, if desired. Boil 5 minutes and fill jars with hot pieces and
liquid, leaving 1-inch headspace.
Adjust lids and process following the recommendations in Table 1 or Table 2
according to the method of canning used.
Table 1. Recommended process time for Mixed Vegetables in a dial-gauge
pressure canner.
Style of Pack: Hot.  Jar Size: Pints, Quarts. Process Time: 75 minutes for
Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 -
2,000 ft: 11 lb.
Table 2. Recommended process time for Mixed Vegetables in a weighted-gauge
pressure canner.
Style of Pack: Hot.  Jar Size: Pints, Quarts. Process Time: 75 minutes for
Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 -
1,000 ft: 10 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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