Mixed vegetable sauce canning
I love to cook and blend my late harvest produce. Normally I freeze it, but I would like to safely can some under pressure. It is tomato base, onions, garlic, peppers, zucchini and herbs. No particular proportions, but I can measure and adjust ph if needed. I would like processing information for quarts if possible. Thank you!
Great question and a good one to ask!
The National Center for Home Food Preservation has a tested recipe for mixed vegetables:
In this recipe there is an “optional mix” clause. “You may change the suggested proportions or substitute other favorite vegetables except leafy greens, dried beans, cream-style corn, winter squash and sweet potatoes.”
There are instructions for pressure canning processing times for pints and quarts.
Hope this helps!