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Receta Canning Succotash
by Global Cookbook

Canning Succotash
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  Raciónes: 7

Ingredientes

  • 1 lb Unhusked sweet corn, Or possibly...
  • 3 quart -Cut whole kernels
  • 14 lb Green podded lima beans (mature), Or possibly...
  • 4 quart -Shelled limas
  • 2 quart Crushed or possibly whole tomatoes (optional)

Direcciones

  1. Yield: 7 qts
  2. Procedure: Wash and prepare fresh produce as described for vegetables in sections on lima beans and corn.
  3. Warm pack-Combine all prepared vegetables in a large kettle with sufficient water to cover the pcs. Add in 1 tsp. salt to each qt jar, if you like. Boil gently 5 min and fill jars with pcs and cooking liquid, leaving 1-inch headspace.
  4. Raw pack-Fill jars with equal parts of all prepared vegetables, leaving 1-inch headspace. Don't shake or possibly press down pcs. Add in 1 tsp. salt to each qt jar, if you like. Add in fresh boiling water, leaving 1-inch headspace.
  5. Adjust lids and process following the recommendations in Table 1 and Table 2.
  6. Table 1. Recommended process time for Succotash in a dial-gauge pressure canner.
  7. Style of Pack: Warm and Raw. Jar Size: Pints, Qts. Process Time: 60 min for Pints, 85 min for Qts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 pound2,001 - 4,000 ft: 12 pound4,001 - 6,000 ft: 13 pound6,001 - 8,000 ft: 14 pound
  8. Table 2. Recommended process time for Succotash in a weighted-gauge pressure canner.
  9. Style of Pack: Warm and Raw. Jar Size: Pints, Qts. Process Time: 60 min for Pints, 85 min for Qts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 poundAbove 1,000 ft: 15 pound