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)
* Meal-Master format courtesy of Karen Mintzias
