Canning Succotash

Photo: flickr user bee-side(s)

Ingredients

3 pounds corn in husks - (to 6 lbs) to make 1 quart

3 pounds lima beans in pods - (to 5 lbs) to make 1 quart

pound green beans - (to 2 ½ lbs) to make 1 quart

Preparation

Choose the freshest corn possible. Select same sized beans. Organize and prepare equipment and work area.

Husk corn and remove silk. Wash well. Wash, drain, and shell lima beans and wash again. Wash the green beans, trim, string, and cut into 2-inch lengths.

Boil corn in a large saucepan for 5 minutes. Meanwhile, in another pan boil beans 3 minutes. Drain both vegetables. Cut corn from cob and mix with hot, drained beans.

Pack hot vegetables into hot jars to within 1 inch of tops. Add 1/2 teaspoon salt to each pint, 1 teaspoon to quarts, if desired. Add boiling water to within 1-inch of tops of jars. Run a slim, non metal tool down along the inside of each jar to release air bubbles. Add more boiling water to within 1-inch of tops.

Wipe tops and threads of jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs. Process at 10 pounds pressure 1 hour for pints, 1 hour and 25 minutes for quarts. Follow manufacturer's directions for your canner.

Comments: Combine fresh corn with green beans or lima beans. Cut the corn from the cob as in whole kernel corn and mix with an equal amount, or half s many beans. You'll need all the basic equipment for steam pressure canning. Must be processed in a steam pressure canner because of the low acid ingredients.