CANNED SUCCOTASH RECIPE RECIPES
SUCCOTASH-CANNING RECIPE - FOOD.COM
This is a versatile recipe. You may change the vegetables to your liking. You may use as many vegetables as you like, just use equal amounts, and more seasoning, as needed.Succotash came from the Algonquin Indians and was first noted in a New England diary in 1751. New England, Native American
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 4 pints, about
Number Of Ingredients 6
Steps:
- Boil corn on the cob 5 minutes. Cut corn from cob. Boil green beans or lima beans 3 minutes. If using potatoes and onions, boil 4 minutes. Combine vegetables and seasoning, if using.
- Pack hot vegetables into hot jars, leaving 1" headspace. Add 1/2 teaspoons salt to each pint, 1 teaspoons salt to each quart, if desired. Ladle boiling water over vegetables, leaving 1" headspace. Remove air bubbles. Adjust caps. Process pints 1 hour, quarts 1 hour and 25 minutes, at 10 pounds pressure in a steam pressure canner.
Nutrition Facts : Calories 97.4, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 7.4, CarbohydrateContent 23.2, FiberContent 4.2, SugarContent 3.9, ProteinContent 3.7
CANNED SUCCOTASH | MARTHA STEWART
Pressure canning is the best way to preserve the flavor of corn. Even though the sugar in sweet corn causes browning, the discoloration does not hurt the food. Recipe copyright 2012 by Eugenia Bone.
Provided by Martha Stewart
Categories Pasta and Grains
Total Time 8 hours 20 minutes
Prep Time 20 minutes
Yield Makes 5 pints
Number Of Ingredients 3
Steps:
- Have ready 5 very clean pint jars with new lids and screw-top bands that have been simmered in hot water; keep submerged in hot water until ready for use.
- Bring a large pot of water to a boil, and add corn. Cook until tender, about 4 minutes. When cool enough to handle, cut off kernels (do not cut so close to cobs that the milk comes out; you should have 5 cups). Reserve cobs to make corn soup. Combine corn kernels and beans.
- Place 1/2 teaspoon salt in each hot empty jar. Fill each jar with 1 1/2 cups hot succotash, leaving 1-inch space at top.
- Place rack in a pressure canner, and fill canner with 3 quarts boiling water. Place jars on rack. Align cover handles so they are locked into position according to manufacturer's instructions. Remove pressure regulator from steam vent. Heat canner over high heat. Let steam release from vent 10 minutes, then return pressure regulator to steam vent.
- Process corn at 11 pounds pressure 1 hour, adjusting for altitude and type of pressure canner according to manufacturer's instructions.
- Turn off heat, and let pressure drop naturally, about 40 minutes. When canner is depressurized (according to manufacturer's instructions), remove gauge, then canner's lid.
- Remove jars using tongs, and let cool; you may hear the lids ping, a sign that vacuum sealing has occurred. After 6 hours, check each lid to make sure it is concave (another sign that it's vacuum sealed), then remove screw-top band, and try to remove lid with your fingertips. If you can't, seal is tight. Label and date jars, then store in a cool, dark, dry place up to 1 year (after opening, succotash can be refrigerated up to 1 week). Before using, check to see if lid is still concave; if it isn't, discard.
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SUCCOTASH RECIPE | ALLRECIPES
Frozen or canned vegetables may be substituted for fresh ones.
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Reviews 4.5
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Category Side Dish, Vegetables, Tomatoes
Calories 477.2 calories per serving
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Calories 477.2 calories per serving
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Total Time 20 minutes
Calories 151.7 per serving
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Reviews 1
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- Yield: 7 qts Procedure: Wash and prepare fresh produce as described for vegetables in sections on lima beans and corn. Warm pack-Combine all prepared vegetables in a large kettle with sufficient water to cover the pcs. Add in 1 tsp. salt to each qt jar, if you like. Boil gently 5 min and fill jars with pcs and cooking liquid, leaving 1-inch headspace. Raw pack-Fill jars with equal parts of all prepared vegetables, leaving 1-inch headspace. Don't shake or possibly press down pcs. Add in 1 tsp. salt to each qt jar, if you like. Add in 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: Warm and Raw. Jar Size: Pints, Qts. Process Time: 60 min for Pints, 85 min for Qts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 pound2,001 - 4,000 ft: 12 pound4,001 - 6,000 ft: 13 pound6,001 - 8,000 ft: 14 pound Table 2. Recommended process time for Succotash in a weighted-gauge pressure canner. Style of Pack: Warm and Raw. Jar Size: Pints, Qts. Process Time: 60 min for Pints, 85 min for Qts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 poundAbove 1,000 ft: 15 pound
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Total Time 35 minutes
Category vegetarian, Thanksgiving, ??, side dish
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