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  Recipe Home » Vegetables » Canning Succotash
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  Canning Succotash
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 265
Ingredients:
1 lb Unhusked sweet corn, OR...
3 qt -Cut whole kernels
14 lb Green podded lima beans -(mature), OR...
4 qt -Shelled limas
2 qt Crushed or whole tomatoes -(optional)
Instructions:
Yield: 7 quarts

Procedure: Wash and prepare fresh produce as described for vegetables
in sections on lima beans and corn.

Hot pack--Combine all prepared vegetables in a large kettle with
enough water to cover the pieces. Add 1 teaspoon salt to each quart
jar, if desired. Boil gently 5 minutes and fill jars with pieces and
cooking liquid, leaving 1-inch headspace.

Raw pack--Fill jars with equal parts of all prepared vegetables,
leaving 1-inch headspace. Do not shake or press down pieces. Add 1
teaspoon salt to each quart jar, if desired. Add fresh boiling water,
leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 and
Table 2.

Table 1. Recommended process time for Succotash in a dial-gauge
pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 60
minutes for Pints, 85 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.

Table 2. Recommended process time for Succotash in a weighted-gauge
pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 60
minutes for Pints, 85 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
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