Recipe: Hi Chef Betty: Recipe for Canning Succotash! (correction 7-25-02)

CANNING SUCCOTASH
USDA Agriculture Information Bulletin No. 539
Servings 7
Yield: 7 quarts

11 lb Unhusked sweet corn or 3 quart cut whole kernels
14 lb Green podded lima beans (mature),
4 quart Shelled limas
2 quart crushed or whole tomatoes (optional)

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: 13lb.
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.

Succotash
Recipe FROM MY GARDEN SHOW# MG5528

1 tablespoon butter
3/4 cup heavy cream
3 cups corn kernels
Salt and pepper
2 cups lima beans, blanched
2 red peppers, diced

In a large pan heat butter. Add corn, lima beans and red peppers. Cook for 3 minutes, or until peppers are soft. Add heavy cream, salt and pepper. Serve immediately.