Rinse the mussels and place them in a covered saucepan with the wine. Turn the heat to high and steam them open, shaking the pan occasionally. Remove the meat from the shells and place them in a sterilized mason jar. Mix remaining ingredients in another saucepan and bring to a boil. Once it boils, immediately spoon the desired amount of vegetables in a 1-qt jar, and top up to 1/2" from the rim with the hot liquid. Place the cover and ring on the jar and tighten it finger tight. Place the jar in a pressure canner and cook for 60 minutes. Be sure to follow the manufacturer's guidelines for canning in your particular model of pressure cooker. (Note: it is unsafe to can any meat in a water bath. A pressure canner must be used to prevent the growth of botulism and other food-borne illnesses.) Yield: 1 quart jar