I think I understand. You can add spices like ginger and whole allspice. You can also add Splenda.

However, be aware that flavors change during canning. Some get stronger and some get weaker, so you may want to do a test jar or batch. Then you can see what you prefer and whether you want to add more or less of the spices.

You can add pepper to the beans, either black peppercorns or red pepper flakes or dried whole red peppers. (I assume you don't mean sweet bell peppers.)

If you want to mix carrots and string beans, follow the instructions at the link for mixed vegetables. Again, you might want to do a small test batch. Sometimes mixtures don't turn out the way you think they will.

What you want to look at is the option at the end of the list which says you can mix your own choices as long as it isn't the spinach, squash or other vegetables the NCHFP says not to use.

Carol

Here is a link that might be useful: Mixed Vegetables

Oooh thank you I fell asleep. I didn't dare start anything untill I got the right answer thank you and no I didn't mean bell peppers.
So with bwb in something like crushed tomatoes use only dried spices but in veges with pressure process I can use fresh spices like fresh peppers, onions, etc or am I going over board. I just want to get it straight but I will check out the link.
Yoshi

Peppers, onions, etc. are not considered spices. They are vegetables and the Mixed Vegetables instructions and processing times should be used.

Carol

Thank u.
Gee I fell asleep again, I guess I needed the rest so now I am refreshed and will start
Thanks.
Sorry for the silly questions and I do try to go back into the archives for interesting and helpful info which I do find but for some reason when I try searching a subject I don't seem to get what I'm looking for but I am not complaining because I've come across tons of great info and answers to so many questions that I would have asked and some I didn't think to ask. If the truth be told, I am a little intimidated by my new presto 16quart pressure cooker and have stalled on using it, the plastic is still on it. I've put empty jars in it several times read the instructions about 5 times. My stove is kind of small, it fits on top but it just looks so powerful. So glad walmat didnt have the 23quart .
It should not explode right lol. I use a med light, gosh I must sound like a baby : o I will get this done today lol,lol
Yoshi

Ball has a recipe for sweet carrots. You may want to try this one, adding your ginger and allspice.

Glazed carrots - ball blue book

6 - 7 lbs carrots
2 cups brown sugar
2 cups water
1 cup orange juice

clean and cut up carrots like normal - combine the rest in sauce pan until sugar dissolves. keep hot.

pack raw carrots in jars and ladle hot syrup on top - 1" head space

Process pints and quarts 30min at required pressure for your location.

Thank you,
can I use splenda or honey or I should stick to the brown sugar thanks again.
I just finished strawberry jam and it is the "bomb" (sooo goood) since I waited untll you guys got up. : )
Yoshi

Most all the ingredients you are wanting to add are things that are normally added at serving preparation time, NOT when canning the food. You are over-complicating the process and causing confusion for yourself. The end result may not be edible or safe.

Until you gain more understanding of the processes involved in canning you really need to limit yourself to canning the basic foods and NOT adding all these other things or making all these substitutions. Stick to the recipe. Can the carrots plain and add all the other things when you cook them to eat. Same for the beans.

Make VERY sure you understand Carol's point that other vegetables are NOT spices. Dried spices come in spice jars and can be used but only in small amounts or they will ruin the whole jar of food.

Mixing other vegetables with your beans or carrots forces you to use the other instructions for Mixed Vegetables, NOT the instructions for canning carrots or canning beans and there are restrictions.

Dave