Michigan State University Extension
Preserving Food Safely - 01600225
08/03/99

SUCCOTASH


15 lb. unhusked sweet corn or 3 qt. cut whole kernels
14 lb. mature green podded lima beans or 4 qt. shelled
limas
2 qt. crushed or whole tomatoes (optional)

YIELD: 7 quarts

PROCEDURE: Corn; husk corn, remove silk, and wash
ears. Blanch 3 minutes in boiling water. Cut corn from
cob at two thirds the depth of kernel. DO NOT SCRAPE COB.

PROCEDURE: Lima Beans; shell beans and wash
thoroughly. Add 3 cups of water for each cup of dried beans.
Boil 2 minutes, remove from heat and soak 1 hour and drain.
Heat to boiling in fresh water, and save liquid for making
hot pack succotash.

PROCEDURE: Tomatoes; wash tomatoes. Dip tomatoes
in boiling water for 30 to 60 seconds or until skins split,
then dip in cold water. Slip off skins and remove cores.
Tomatoes may be covered with water and gently boiled for 5
minutes.

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 hot jars with pieces and
cooking liquid, leaving 1-inch headspace.

Raw pack--Fill hot 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.

RECOMMENDED PROCESS TIMES FOR SUCCOTASH IN A
DIAL-GAUGE PRESSURE CANNER 
             

                  Canner Pressure (PSI) at Altitudes of      

Style                                                        

of    Jar     Process  0-        2001-     4001-    6001-    

Pack  Size    Time     2000 ft.  4000 ft.  6000 ft. 8000 ft  

Hot   Pints   60 min.  11 lb.    12 lb.    13 lb.   14 lb.   

Hot  Quarts   85       11        12        13       14       

Raw   Pints   60       11        12        13       14       

Raw  Quarts   85       11        12        13       14


RECOMMENDED PROCESS TIMES FOR SUCCOTASH IN A
WEIGHTED-GAUGE PRESSURE CANNER 
            

                   Canner Pressure (PSI) at Altitudes of     

Style                                                        

of       Jar      Process       0-                 Above     

Pack     Size     Time          1000 ft.           1000 ft.  

Hot      Pints    60 min.       10 lb.             15 lb.    

Hot      Quarts   85            10                 15        

Raw      Pints    60            10                 15        

Raw      Quarts   85            10                 15


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