Succotash — NCHFP
Tested NCHFP pressure-canning procedure for succotash with sweet corn, lima beans, optional tomatoes, hot- and raw-pack options.
Ingredients
Succotash
- 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.
Keep this card open while you work. Ingredients and directions stay together on larger screens and stack clearly on phones.
Recipe Notes
Pressure canning is required. Follow the tested ingredient proportions, packing directions, jar sizes, processing times, gauge type, and altitude pressure schedule.
Exact source: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/succotash/