Succotash

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Succotash

Succotash

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
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