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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