Canning mixed vegetables is a great way to use end of garden vegetables and have a colorful side dish or easy addition to soup.
A variety of vegetables can be used except for leafy greens, dried beans, cream-style corn, winter squash and sweet potatoes.
Mixed vegetables can be canned in pints or quarts. No matter the combination of vegetables, the processing is 75 minutes for pints or 90 minutes or quarts, adjusting for altitude.
Learn how at https://nchfp.uga.edu/how/can_04/mixed_vegetables.html.
Do not include any vegetable that does NOT already have pressure canning procedures. Examples include celery, eggplant, and cauliflower.
