1 lb unhusked sweet corn, or... cut whole kernels
14 lb green podded lima beans -(mature),, or... shelled l
2 qt crushed or whole tomatoes -(optiona, l)
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
Servings: 7 quarts
Canning Succotash Recipe brought to you by Recipe Ideas
Categories: Canning
The History of Recipes
Transcribed cooking instructions as a concept can be found back into ancient history, in truth as far back into recorded history as early Egypt, and maybe further still. Having said that, sadly, these ancient records were just very basic hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to experts is a series of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Progressing into The time of the roman empire around 25BC a man called Apicius created some documents which described recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were divided into appetizers, main course and desserts, something we still use today. Aspicius describes how the early Romans made use of a good variety of herbs and spices, including a few that are still present in modern kitchens for example basil, fennel and parsley. Over the following few centuries, the rich families of the West tried to serve the most exotic meals, and as a result the best cooks and their recipe collections became highly prized. Even so, it was during the nineteenth century the formal cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording recipes common in their social group. The introduction of television brings us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Canning Succotash recipe.
