SUCCOTASH
Michigan State University Extension 
Preserving Food Safely - 01600225 
08/03/99 

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        


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