Canning Recipes




Freezer Succotash
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
12 ears corn
6 cups lima or snap beans
butter -- (optional)
paprika -- (optional)
chopped parsley -- (optional)

Shuck corn and scrub off strings. Boil corn for 5 minutes. When cool
enough to handle, cut kernels off cob with a sharp knife, but don't
scrape. (To do this easily, stand corn on its end in a wide pan and cut
downward with knife.) Steam beans until tender. Mix hot corn with
approximately the same amount of beans. Season with butter, paprika and
parsley if desired.

Pack into freezer boxes (leaving 1/2-inch headspace) or bags (press out
air). Freeze.

To serve, thaw in the refrigerator overnight. Place in a saucepan, cover
and warm over low heat until heated through, stirring occasionally.

This recipe yields 7 to 8 pints.





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