Canning Succotash Recipe

• 1 lb Unhusked sweet corn, Or possibly...
• 3 quart -Cut whole kernels
• 14 lb Green podded lima beans (mature), Or possibly...
• 4 quart -Shelled limas
• 2 quart Crushed or possibly whole tomatoes (optional)

1. Yield: 7 qts
2. Procedure: Wash and prepare fresh produce as described for vegetables in sections on lima beans and corn.
3. Warm pack-Combine all prepared vegetables in a large kettle with sufficient water to cover the pcs.
4. Add in 1 tsp.
5. salt to each qt jar, if you like.
6. Boil gently 5 min and fill jars with pcs and cooking liquid, leaving 1-inch headspace.
7. Raw pack-Fill jars with equal parts of all prepared vegetables, leaving 1-inch headspace.
8. Don't shake or possibly press down pcs.
9. Add in 1 tsp.
10. salt to each qt jar, if you like.
11. Add in fresh boiling water, leaving 1-inch headspace.
12. Adjust lids and process following the recommendations in Table 1 and Table 2.
13. Table 1.
14. Recommended process time for Succotash in a dial-gauge pressure canner.
15. Style of Pack: Warm and Raw.
16. Jar Size: Pints, Qts.
17. Process Time: 60 min for Pints, 85 min for Qts.
18. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 pound2,001 - 4,000 ft: 12 pound4,001 - 6,000 ft: 13 pound6,001 - 8,000 ft: 14 pound
19. Table 2.
20. Recommended process time for Succotash in a weighted-gauge pressure canner.
21. Style of Pack: Warm and Raw.
22. Jar Size: Pints, Qts.
23. Process Time: 60 min for Pints, 85 min for Qts.
24. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 poundAbove 1,000 ft: 15 pound

sweet corn, kernels, beans, limas, tomatoes

Taken from cookeatshare.com/recipes/canning-succotash-98974 (may not work)