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1
Procedure: Wash and prepare fresh produce as described for vegetables in sections on lima beans and corn.
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2
Warm pack-Combine all prepared vegetables in a large kettle with sufficient water to cover the pcs.
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3
Add in 1 tsp.
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4
salt to each qt jar, if you like.
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5
Boil gently 5 min and fill jars with pcs and cooking liquid, leaving 1-inch headspace.
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6
Raw pack-Fill jars with equal parts of all prepared vegetables, leaving 1-inch headspace.
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7
Don't shake or possibly press down pcs.
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8
Add in 1 tsp.
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9
salt to each qt jar, if you like.
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10
Add in fresh boiling water, leaving 1-inch headspace.
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11
Adjust lids and process following the recommendations in Table 1 and Table 2.
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12
Table 1.
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13
Recommended process time for Succotash in a dial-gauge pressure canner.
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14
Style of Pack: Warm and Raw.
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15
Jar Size: Pints, Qts.
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16
Process Time: 60 min for Pints, 85 min for Qts.
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17
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
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18
Table 2.
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19
Recommended process time for Succotash in a weighted-gauge pressure canner.
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20
Style of Pack: Warm and Raw.
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21
Jar Size: Pints, Qts.
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22
Process Time: 60 min for Pints, 85 min for Qts.
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23
Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 poundAbove 1,000 ft: 15 pound
