veggie mix jar

This veggie mix is a wonderful way to preserve the fresh taste of seasonal vegetables for months to come. The combination of carrots, green beans, bell peppers, corn, and peas creates a colorful and flavorful mix that’s perfect for adding to soups, stews, or as a quick side dish. The simple seasonings of garlic, onion, oregano, and basil enhance the natural flavors of the vegetables without overpowering them. By preparing this mix in jars, you can have a convenient, homemade option on hand that will make your meals not only easier but also more nutritious.

Ingredients:

• 2 cups carrots, diced
• 2 cups green beans, chopped
• 2 cups bell peppers (red, yellow, or green), diced
• 2 cups corn kernels (fresh or frozen)
• 1 cup peas (fresh or frozen)
• 1 cup onions, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup water (for cooking)

Instructions:

1. Prepare the Vegetables:
   • Wash and peel the carrots. Dice them into small pieces.
   • Chop the green beans into bite-sized pieces.
   • Dice the bell peppers.
   • If using fresh corn, cut the kernels off the cob. If using frozen, thaw them first.
   • If using fresh peas, shell them. If using frozen, thaw them first.
   • Finely chop the onions and mince the garlic.
2. Cook the Vegetables:
   • Heat the olive oil in a large skillet or pan over medium heat.
   • Add the onions and garlic. Sauté until the onions are translucent and the garlic is fragrant, about 3-4 minutes.
   • Add the carrots and cook for about 5 minutes, stirring occasionally.
   • Add the green beans, bell peppers, corn, and peas. Cook for an additional 5 minutes, or until all the vegetables are tender but still crisp.
   • Stir in the oregano, basil, paprika, salt, and pepper.
3. Prepare for Jarring:
   • Let the veggie mix cool slightly.
   • Pack the mixture into clean, sterilized jars, leaving about 1/2 inch of headspace.
   • Pour a small amount of water (about 1-2 tablespoons) into each jar to help preserve the vegetables.
4. Seal and Store:
   • Wipe the rims of the jars with a clean cloth to remove any residue.
   • Seal the jars with sterilized lids and screw on the bands until they are fingertip-tight.
   • Process the jars in a boiling water bath for 10-15 minutes to ensure they are sealed properly.
   • Remove the jars and let them cool completely before storing.