*  Exported from  MasterCook  *
 
                             CANNING SUCCOTASH
 
 Recipe By     : 
 Serving Size  : 7    Preparation Time :0:00
 Categories    : Vegetables                       Canning
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Unhusked sweet corn -- OR...
    3       qt           -Cut whole kernels
   14       lb           Green podded lima beans
                         --(mature), OR...
    4       qt           -Shelled limas
    2       qt           Crushed or whole tomatoes
                         --(optional)
 
   Yield: 7 quarts
   
   Procedure: Wash and prepare fresh produce as described
   for vegetables in sections on lima beans and corn.
   
   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 jars with pieces and cooking
   liquid, leaving 1-inch headspace.
   
   Raw pack--Fill 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 following the recommendations
   in Table 1 and Table 2.
   
   Table 1. Recommended process time for Succotash in a
   dial-gauge pressure canner.
   
   Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
   Process Time: 60 minutes for Pints, 85 minutes for
   Quarts. Canner Pressure (PSI) at Altitudes of 0 -
   2,000 ft: 11 lb.
                                   2,001 - 4,000 ft: 12
   lb.
                                   4,001 - 6,000 ft: 13
   lb.
                                   6,001 - 8,000 ft: 14
   lb.
   
   Table 2. Recommended process time for Succotash in a
   weighted-gauge pressure canner.
   
   Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
   Process Time: 60 minutes for Pints, 85 minutes for
   Quarts. Canner Pressure (PSI) at Altitudes of 0 -
   1,000 ft: 10 lb.
                                     Above 1,000 ft: 15
   lb.
   
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
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