Canning Succotash
By: Anonymous
Published: Thursday, February 11, 2010 - 9:38am

Ingredients




3 pounds corn in husks - (to 6 lbs) to make 1 quart
3 pounds lima beans in pods - (to 5 lbs) to make 1 quart
pound green beans - (to 2 ½ lbs) to make 1 quart

Preparation

1 Choose the freshest corn possible. Select same sized beans. Organize and prepare equipment and work area. 2 Husk corn and remove silk. Wash well. Wash, drain, and shell lima beans and wash again. Wash the green beans, trim, string, and cut into 2-inch lengths. 3 Boil corn in a large saucepan for 5 minutes. Meanwhile, in another pan boil beans 3 minutes. Drain both vegetables. Cut corn from cob and mix with hot, drained beans. 4 Pack hot vegetables into hot jars to within 1 inch of tops. Add 1/2 teaspoon salt to each pint, 1 teaspoon to quarts, if desired. Add boiling water to within 1-inch of tops of jars. Run a slim, non metal tool down along the inside of each jar to release air bubbles. Add more boiling water to within 1-inch of tops. 5 Wipe tops and threads of jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs. Process at 10 pounds pressure 1 hour for pints, 1 hour and 25 minutes for quarts. Follow manufacturer's directions for your canner. 6 Comments: Combine fresh corn with green beans or lima beans. Cut the corn from the cob as in whole kernel corn and mix with an equal amount, or half s many beans. You'll need all the basic equipment for steam pressure canning. Must be processed in a steam pressure canner because of the low acid ingredients.