All American 921 - Troubleshooting and Reference; Questions and Answers on Home Canning

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SUCCOTASH
15 lbs unhusked sweet corn or 3 qts cut whole kernels
14 lbs mature green podded lima beans or 4 qts shelled lima beans
2 qts crushed or whole tomatoes (optional)
Yield: 7 quarts
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. Adjust lids and process.
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.
Process time for Succotash Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Pints 60 min 10 lb 15 lb
Quarts 85 min 10 lb 15 lb
Hot and Raw