SUCCOTASH

Michigan State University Extension
Preserving Food Safely - 01600225
10/13/97

SUCCOTASH


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       


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