| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables, Canning |
7 |
Quarts |
INGREDIENTS
| 1 |
lb |
Unhusked sweet corn; OR… Cut whole kernels |
| 14 |
lb |
Green podded lima beans (mature), OR… Shelled limas |
| 2 |
qt |
Crushed or whole tomatoes (optional) |
|
|
2,001 – 4,000 ft: 12 lb. |
|
|
4,001 – 6,000 ft: 13 lb. |
|
|
6,001 – 8,000 ft: 14 lb. |
|
|
Above 1,000 ft: 15 lb. |
INSTRUCTIONS
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.
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.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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