Vegetables

Vegetables, except pickled varieties, generally require less preparation than fruits, but they always require processing by pressure canner due to the lack of acidity.
Follow the chart in the Pressure Canning chapter to can vegetables plain. If combining vegetables, use the cooking time of the vegetable that takes the longest to process.
1. Sweet Corn Salad
- 10 cups corn kernels
- 2 green bell peppers
- 1 red bell pepper
- 4 onions (yellow or white)
- 1 tsp celery seed
- 1 Tbsp dry mustard
- 2 2/3 cups white wine vinegar
- 2 2/3 cups sugar
- 1/2 tsp ground turmeric
Method
- Halve, seed, and de-rib peppers.
- Chop coarsely, to the size of a corn kernel.
- Chop onions to the same size.
- Toss all ingredients into a heavy pot or kettle.
- Heat to a slow boil and continue cooking at this temperature for ten minutes or until vegetables are tender.
- Pour into hot jars, making sure all jars get equal amounts of liquid.
- Wipe rims, screw on lids and rings.
- Process in a pressure canner: pints – 55 minutes; quarts – 85 minutes
2. Garden Vegetable Medley
- 2 cups diced carrots
- 2 cups green beans (1 inch cuts)
- 2 cups sliced celery
- 2 cups cauliflower florets
- 2 cups fennel
- chopped 2 cups small boiling onions
- 2 green bell peppers
- 4 cups white wine vinegar
- 1/3 cup olive oil
- 1/2 cup salt (kosher)
- 1/2 cup sugar
Method
- Prepare all the vegetables in similar sized pieces.
- Set aside in separate containers.
- Combine vinegar, oil, salt, and sugar in a non-reactive pot or kettle.
- Bring to a boil.
- Add vegetables in this order, allowing liquid to return to a boil between each: carrots, beans, celery, cauliflower, fennel, and lastly the peeled, whole onions.
- Cook only until carrots are tender-crisp.
- Add the peppers and cook one more minute or less, just to heat the peppers through.
- Pour into hot jars, making sure all jars get equal amounts of liquid.
- Wipe rims, screw on lids and rings.
- Process in a pressure canner: pints – 25 minutes; quarts – 30 minutes.
3. Mixed Vegetables, Italian Style
- 4 cups tomatoes, chopped
- 1 cup carrots, chopped
- 1 cup celery , chopped
- 1 cup green beans, cut into 1 inch pieces
- 1 large bell pepper
- 3 cups zucchini, chopped
- 1 cup small boiling onions
- 1/2 cup olive oil
- 1 1/2 tsp salt (kosher)
- 1 Tbsp sugar
- 2 cups white vinegar
- 6-8 fresh sage leaves
- 1 cup fresh basil leaves
- ¼ tsp grated nutmeg
- 2 Tbsp capers (if desired)
- 3 cups pickling cucumbers, sliced
Method
- Cook tomatoes over low heat until they become a thick puree.
- Press through food mill to remove skin and seeds and put in clean pan.
- Stir in oil, salt, sugar and 1 1/4 cup of the vinegar.
- Bring to a boil.
- Add carrots, celery, beans and onions (peeled) and cook for five more minutes.
- Add the peppers, zucchini, sage, basil and nutmeg; cook until vegetables are tender-crisp (3-5 minutes).
- Remove pan from heat.
- In another pot, heat remaining vinegar to a boil and cook the cucumber slices in it until soft, about ten minutes.
- Drain cucumbers and add them to the first pot.
- Add capers, if used.
- Pour into hot jars, making sure all jars get equal amounts of liquid.
- Wipe rims, screw on lids and rings.
- Process in a pressure canner: pints – 25 minutes; quarts – 30 minutes.