Vegetables and other low-acid foods are normally processed in a pressure canner. Here, the high vinegar content is a preservative, allowing use of a boiling water canner. Count on this mix to adorn relish trays and team up with cheese and meat.
- Portion size 500 servings
- Credits : Canadian Living Magazine: August 2008
MethodIn saucepan of boiling water, blanch onions for 30 seconds. Immerse in cold water; drain and peel. Set aside.
In saucepan, bring vinegar, sugar, salt, celery seeds, mustard seeds, peppercorns and bay leaves to boil; boil for 5 minutes.
Add beans, zucchini, cauliflower, carrots and onions; return to boil. Remove from heat. Discard bay leaves.
Into 2-cup (500 mL) canning jars, tightly pack vegetables to within 3/4 inch (2 cm) of rim. Pour in vinegar mixture, leaving 1/2-inch (1 cm) headspace.
Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
Nutritional facts Per 1/4 cup (50 mL) : about
- Sodium 90 mg
- Protein 1 g
- Calories 31.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 8 g
- Iron 1.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 9.0
- Vitamin C 7.0