Succotash

Submitted by admin on Mon, 08/17/2009 - 22:28
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Description

Succotash

Ingredients

Instructions

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