1 lb Unhusked sweet corn; OR...
3 qt -Cut whole kernels
14 lb Green podded lima beans
--(mature), OR...
4 qt -Shelled limas
2 qt Crushed or whole tomatoes
--(optional)

Yield: 7 quarts

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: 13 lb.
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.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of