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Mixed Vegetables Recipe
|Peeled and sliced carrots||7 Cup (112 tbs)|
|Cut whole kernel corn||7 Cup (112 tbs)|
|Shelled lima beans||7 Cup (112 tbs)|
|Cubed zucchini||6 Cup (96 tbs)|
|Chopped sweet red pepper||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2181 Calories from Fat 111
% Daily Value*
Total Fat 13 g20.4%
Saturated Fat 2.8 g14%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1677.7 mg69.9%
Total Carbohydrates 428 g142.8%
Dietary Fiber 99.8 g399%
Sugars 98.1 g
Protein 104 g208.1%
Vitamin A 3023.8% Vitamin C 1086.2%
Calcium 78.1% Iron 222.6%
*Based on a 2000 Calorie diet
Combine vegetables in a large sauce pot; add water to cover.
Boil vegetables 5 minutes.
Pack hot vegetables and liquid into hot jars, leaving 1-inch head space.
Remove air bubbles.
Process pints 55 minutes, quarts 85 minutes at 10 pounds pressure.