photo collage of various fruits and vegetables

How do I? ...Can Vegetables

Selecting, Preparing and Canning Vegetables

Succotash

1 lbs unhusked sweet corn or 3 qts cut whole kernels
14 lbs mature green podded lima beans or 4 qts shelled limas
2 qts crushed or whole tomatoes (optional)

Yield: 7 quarts

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot and Raw	Pints	60 min	11 lb	12 lb	13 lb	14 lb
Hot and Raw	Quarts	85	11	12	13	14

Table 2. Recommended process time for Succotash in a weighted-gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft

Hot
and Raw Pints 60 min 10 lb 15 lb

Quarts 85 10 15

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 1994.

Reviewed June 2006.

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