The Best Mixed Vegetable Recipe for Pressure Canning
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I’ve decided to can a mixed vegetable recipe using the same idea from my sweet corn: acidify it slightly, reduce the times, have a better flavor and texture in my end product! And, BOY, did it turn out beautifully.
I will normally use this mixed vegetable recipe I’ve canned for soup. Think vegetable soup, vegetable beef soup, but even casseroles, too. Things that call for a store bought bag of frozen mixed vegetables, but it’s a jar of things I grew in my garden!
Win-win, since I know how I grew it and it’s not chock full of poison I didn’t ask for.
Why do we need those store bought frozen vegetables so brightly colored when the ones you grow at home pale and turn more natural, earthy colors after canning but taste better? And why did we start thinking our “sweet corn” had to be bright golden yellow (we all know store bought canned sweet corn is field corn), carrots neon orange, and green beans so green they’ll put John Deere outta business?! Because once you grow your own food, you know that’s just not the case when you’re canning. And it’s OKAY.
And then there’s the dried versions that you can purchase for soups and whatnot and most of the ingredients aren’t even USA grown….. looking at you Azure. I preach and I preach and I encourage that we neeeeeeeed to bring our food back home. Grow it yourself. Support your neighbor. Make friends. Because ain’t none of these big companies have your best interests at heart. NONE OF THEM.
What Do I Use in my Mixed Veg Recipe?
My preferred mix is carrots, corn, green beans, and cabbage! But you could keep it more like the store bought frozen mixed vegetables and do green beans, corn, and carrots. BUT I really like having cabbage in my vegetable soup, so I’m adding cabbage.
Some other great additions are:
- Diced white potatoes
- Peas
- Fresh lima beans
- Chopped zucchini
- Chopped summer squash
- Parsnips
- Turnips
- Rutabaga
- Tomatoes
It’s all in what you want!
Let’s Talk About This Canning Method
I use a method of canning where I add an acid to increase the acidity within the jar slightly and then reduce the canning times. I have found that this method drastically improves both texture and flavor of canned vegetables, and I have been canning sweet corn this way for years.
But, it is rebel canning, because this method has not been tested by someone special and then adopted by the NCHFP. That does not make this recipe unsafe, because why would I be doing it if that were the case.
If you’re new to canning, I would recommend researching canning and times and understanding the method and making your own decision about using an unapproved method.
As with all canned food, home canned or store bought, you *should* be properly heating it prior to consumption, meaning you are dumping the jar and bringing the food to a boil for 10 minutes, adjusting that time for your elevations (same as with water bath canning). Properly heating your food prior to consumption makes everything safe to consume and is a recommendation for all recipes, tested, untested, and store bought alike.
Use common sense and your own brain and make the decision for yourself.
My method adds lemon juice, but you could use vinegar if you’d like. I have found that lemon juice is much more complimentary to the vegetables than vinegar, but it’s honestly not enough to really even matter! I also add sugar to offset the acid and salt, because you have to add salt. Salt IS life. The Bible says so. (But also… you can omit the salt lol).
If you would be more comfortable canning mixed vegetables by the approved method, simply refer to a canning book or the NCHFP mixed vegetable recipe for more information and times.
The NCHFP is a valuable resource for home canners to find canning information and times and also recipes, but what it is not is an end-all-be-all with canning. They adopted the testing of a handful of recipes and distributed them. What they did not do is support any testing or adopt results of any test actually proving things that are “rebel canning” are unsafe.
Now that we got that out of the way, let’s get started canning our mixed vegetable recipe!
Equipment You Might Want
- Large Mixing Bowl
- Quart Jars
- Canning Lids & Screw Bands
- Jar Funnel
- Pressure Canner
Ingredients
32 cups of fresh, raw vegetables OR
- 10 cups green beans, snapped
- 10 cups sweet corn
- 10 cups cabbage, chopped
- 2 cups carrots, chopped
- 14 tsp lemon juice, divided
- 14 tsp sugar, divided
- 7 tsp salt, divided
- 4 quarts water, boiling
Step 1: Prep
Start by washing all vegetables and chopping into desired size pieces.
Add all to a large mixing bowl and toss to mix.
Add water to a stock pot and bring to a boil while you work on packing jars.
Pack into quart jars to 1″ headspace, tapping the bottom of the jars to settle and pack semi-tightly.
To each quart jar add: 2 tsp lemon juice, 2 tsp sugar, and 1 tsp salt.
Ladle boiling water overtop to headspace, remove air bubbles, and add more water as needed to maintain headspace.
Step 2: Canning
Wipe jar rims and add lids and secure with screw bands according to lid manufacturer instruction.
Place jars in your pressure canner and process at your elevation’s recommended weight for 20 minutes quarts or 15 minutes pints.
Once processing time is completed, remove jars and set on a heat proof surface lined with a towel to cool undisturbed for 18-24 hours.
Step 3: Storing
Once cooled, remove bands, test seals, wash jars, label, and store in a cool, dark place away from direct sunlight. Proper storage temperatures are 50-70 degrees F.
Shelf life is ’til you use it. If the seal is good, the food is good. Aim to rotate canned goods out every 2 years or so for maximum nutritional benefit and flavor.
To Use:
Add contents of jar to soups, stews, or casseroles (usually drained) and be sure and fully heat through. Contents should be boiled for a minimum of 5-10 minutes prior to consumption as will ALL canned food.
Equipment
- Quart Jars
- Canning lids & screw bands
Ingredients
- 32 cups of fresh raw vegetables OR
- 10 cups green beans snapped
- 10 cups sweet corn
- 10 cups cabbage chopped
- 2 cups carrots chopped
- 14 tsp lemon juice divided
- 14 tsp sugar divided
- 7 tsp salt divided
- 4 quarts water boiling
Instructions
- Start by washing all vegetables and chopping into desired size pieces.
- Add all to a large mixing bowl and toss to mix.
- Add water to a stock pot and bring to a boil while you work on packing jars.
- Pack into quart jars to 1″ headspace, tapping the bottom of the jars to settle and pack semi-tightly.
- To each quart jar add: 2 tsp lemon juice, 2 tsp sugar, and 1 tsp salt.
- Ladle boiling water overtop to headspace, remove air bubbles, and add more water as needed to maintain headspace.
- Wipe jar rims and add lids and secure with screw bands according to lid manufacturer instruction.
- Place jars in your pressure canner and process at your elevation’s recommended weight for 20 minutes quarts or 15 minutes pints.
- Once processing time is completed, remove jars and set on a heat proof surface lined with a towel to cool undisturbed for 18-24 hours.
- Once cooled, remove bands, test seals, wash jars, label, and store in a cool, dark place away from direct sunlight. Proper storage temperatures are 50-70 degrees F.
- Shelf life is ’til you use it. If the seal is good, the food is good. Aim to rotate canned goods out every 2 years or so for maximum nutritional benefit and flavor.
Can this be done in a water bath too?
Sure can! I just don’t have times, so you’d have to research a bit to find a time that would work for you.
Hi there! Could this recipe be used for onions, carrots and corn? Thanks so much!! <3
yep!