Succotash

Succotash

Prep Time: 0

Yield: 0

Succotash

Ingredients

Instructions

  1. 1 lbs unhusked sweet corn or 3 qts cut whole kernels
    14 lbs mature green podded lima beans or 4 qts shelled limas
    2 qts crushed or whole tomatoes (optional)

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

    Table 2. Recommended process time for Succotash in a weighted-gauge pressure canner.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
    Hot
    and Raw
    Pints
    Quarts
    60 min
    85
    10 lb
    10
    15 lb
    15
http://www.culinarycafe.com/2009/08/17/Succotash/