Succotash

0 from 0 votes

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