Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Source & provenance
Safety classification: Tested recipe from NCHFP.
Succotash canning safety
| Method | Pressure |
|---|---|
| Pack | Hot or raw |
| Jar sizes | Pints or quarts |
| Headspace | 1 inch |
| Yield | About 7 quarts |
Processing details
Method: Pressure
Tested source
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Succotash canning timeline
- Prepare: Prepare sweet corn and lima beans by their tested vegetable directions; tomatoes are optional.
- Pack: Choose the complete hot-pack or raw-pack method.
- Process: Leave 1-inch headspace and pressure-can by jar size, gauge, and altitude.
Equipment for succotash
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- Pressure canner with rack and a tested dial or weighted gauge
- Mason jars, two-piece lids, jar lifter,
canning funnel, headspace tool, and bubble remover - Large stainless-steel pot and clean towels
Visual method guide
- Prepare corn and lima beans as directed; prepare optional tomatoes.
- For hot pack, cover all vegetables with water and boil gently 5 minutes.
- For raw pack, fill jars with equal parts prepared vegetables without pressing.
- Add cooking liquid or fresh boiling water, leaving 1-inch headspace.
- Process in a pressure canner using the tested schedule.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Safety boundary: Use the tested corn and lima bean preparation and proportions, with tomatoes only as the listed option. Do not compress a raw pack.
What is home-canned succotash?
This tested pressure-canned mixture combines sweet corn and lima beans, with crushed or whole tomatoes as an optional tested addition.
Before you begin
- Use 15 pounds unhusked sweet corn or 3 quarts cut kernels.
- Use 14 pounds mature green podded lima beans or 4 quarts shelled limas.
- Up to 2 quarts crushed or whole tomatoes are optional.
- Salt is optional: 1 teaspoon per quart jar.
Altitude-adjusted pressure schedule
| Jar | Time | 0–2,000 ft | 2,001–4,000 ft | 4,001–6,000 ft | 6,001–8,000 ft |
|---|---|---|---|---|---|
| Pints | 60 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Quarts | 85 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Jar | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Pints | 60 min | 10 psi | 15 psi |
| Quarts | 85 min | 10 psi | 15 psi |
Succotash — NCHFP
Ingredients
- 15 lb unhusked sweet corn or 3 qt cut whole kernels
- 14 lb mature green podded lima beans or 4 qt shelled lima beans
- 2 qt crushed or whole tomatoes optional
- 1 tsp salt optional, per quart jar
Equipment
- 1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
- Canning jars Pints or quarts.
- Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Wash and prepare fresh sweet corn and lima beans according to the tested vegetable preparation directions.
- For hot pack, combine all prepared vegetables in a large kettle with enough water to cover. Boil gently 5 minutes. Fill jars with vegetables and cooking liquid, leaving 1-inch headspace.
- For raw pack, fill jars with equal parts of all prepared vegetables, leaving 1-inch headspace. Do not shake or press down pieces. Add fresh boiling water, maintaining 1-inch headspace.
- Add 1 teaspoon salt per quart jar if desired. Adjust lids.
- Process pints 60 minutes or quarts 85 minutes in a pressure canner.
- Dial gauge: 11 psi at 0–2,000 ft, 12 psi at 2,001–4,000 ft, 13 psi at 4,001–6,000 ft, 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft and 15 psi above 1,000 ft.
Recipe Notes
Private Notes
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Tried this recipe?
Share your results how it turned out.How to serve succotash
Drain and heat as a side dish, or add to stews and casseroles. Season after opening and refrigerate leftovers.
Succotash canning questions
Are tomatoes required?
No. The official recipe lists up to 2 quarts of crushed or whole tomatoes as optional.
Can I use either hot pack or raw pack?
Yes. Follow one complete tested pack method.
May I press raw vegetables down?
No. Fill with equal parts and do not shake or press the pieces.
Hot-pack versus raw-pack succotash
Hot pack boils the combined vegetables for 5 minutes and uses the cooking liquid. Raw pack places equal parts in jars without pressing and adds fresh boiling water. Both use the same pressure schedules.
Succotash troubleshooting
Why is there excess space after a raw pack settles?
Some settling is normal; never compensate by pressing the vegetables tightly into the jar.
What if pressure drops?
Restore the required pressure and restart the full processing time.
What if a jar does not seal?
Refrigerate promptly or follow an authoritative reprocessing procedure within the permitted time.
Source & provenance
NCHFP, “Succotash”. Adapted from the USDA Complete Guide to Home
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: July, August, September
How much of the main ingredient should I grow?
12–25 lb of Mixed produce per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.