Canning Succotash Recipe
Yield: 7 QuartsRecipe by luhu.jp
Ingredients:
1 lbs: Unhusked sweet corn, OR...
3 quart: -Cut whole kernels,
14 lbs: Green podded lima beans -, (mature), OR...
4 quart: -Shelled limas,
2 quart: Crushed or whole tomatoes -, optional
Directions:
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
Source from luhu.jp
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
Source from luhu.jp