Canning Recipes




Canning Succotash
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
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
1 1/2 pounds green beans - (to 2 1/2 lbs) -- to make 1 quart

Choose the freshest corn possible. Select same sized beans. Organize and
prepare equipment and work area.

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.

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.

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.

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.

This recipe yields ??

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.




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