Michigan
State University Extension
Preserving
Food Safely - 01600225
10/13/97
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
