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
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Progressing into Roman times around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into appetizers, entrees and desserts, a style of dining still practiced today. Aspicius describes how the Roman cooks made use of many different herbs and spices, including some familiar names for example thyme, mint and dill. For the centuries that followed, the rich and powerful families of the West strove to serve up the most exotic meals, and consequentially chefs and their recipes were highly sought after. Notwithstanding that, it was during the 1800s that cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and writing down recipes of the day. The introduction of the TV gave us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like those on our site. |
We hope you enjoy this Canning Succotash recipe.
