Michigan State University Extension
Preserving Food Safely - 01600225
15 lb. unhusked sweet corn or 3 qt. cut whole kernels 14 lb. mature green podded lima beans or 4 qt. shelled limas 2 qt. crushed or whole tomatoes (optional)
YIELD: 7 quarts
PROCEDURE: Corn; husk corn, remove silk, and wash ears. Blanch 3 minutes in boiling water. Cut corn from cob at two thirds the depth of kernel. DO NOT SCRAPE COB.
PROCEDURE: Lima Beans; shell beans and wash thoroughly. Add 3 cups of water for each cup of dried beans. Boil 2 minutes, remove from heat and soak 1 hour and drain. Heat to boiling in fresh water, and save liquid for making hot pack succotash.
PROCEDURE: Tomatoes; wash tomatoes. Dip tomatoes in boiling water for 30 to 60 seconds or until skins split, then dip in cold water. Slip off skins and remove cores. Tomatoes may be covered with water and gently boiled for 5 minutes.
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 hot jars with pieces and cooking liquid, leaving 1-inch headspace.
Raw pack--Fill hot 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.
RECOMMENDED PROCESS TIMES FOR SUCCOTASH IN A DIAL-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of Style of Jar Process 0- 2001- 4001- 6001- Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft
Hot Pints 60 min. 11 lb. 12 lb. 13 lb. 14 lb. Hot Quarts 85 11 12 13 14
Raw Pints 60 11 12 13 14 Raw Quarts 85 11 12 13 14
RECOMMENDED PROCESS TIMES FOR SUCCOTASH IN A WEIGHTED-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of Style of Jar Process 0- Above Pack Size Time 1000 ft. 1000 ft.
Hot Pints 60 min. 10 lb. 15 lb. Hot Quarts 85 10 15
Raw Pints 60 10 15 Raw Quarts 85 10 15