This recipe guides you through the safe pressure canning of succotash, a beloved American staple combining sweet corn and tender lima beans. Unlike fresh succotash which is often sautéed with butter and herbs, this preserved version captures the pure, natural sweetness of the vegetables. It is an excellent way to store the bounty of late summer harvests for year-round enjoyment. The beans provide a creamy, starchy texture that balances the pop of the corn kernels. Perfect for adding to soups, stews, or serving as a simple side dish during the colder months, this canned succotash offers a convenient, homegrown flavor profile that brings a taste of summer to your winter table. Always follow tested pressure canning guidelines to ensure safety and quality.
Canning Succotash
Description
This recipe guides you through the safe pressure canning of succotash, a beloved American staple combining sweet corn and tender lima beans. Unlike fresh succotash which is often saut&# 195;©ed with butter and herbs, this preserved version captures the pure, natural sweetness of the vegetables. It is an excellent way to store the bounty of late summer harvests for year-round enjoyment. The beans provide a creamy, starchy texture that balances the pop of the corn kernels. Perfect for adding to soups, stews, or serving as a simple side dish during the colder months, this canned succotash offers a convenient, homegrown flavor profile that brings a taste of summer to your winter table. Always follow tested pressure canning guidelines to ensure safety and quality.Ingredients
Directions
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Prepare fresh corn by husking and cutting kernels from the cob; shuck and shell lima beans if starting with fresh pods.
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Wash all vegetables thoroughly in cold water to remove any dirt or debris.
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For hot pack method: Combine prepared corn and lima beans in a large kettle with enough water to just cover the vegetables.
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Bring the mixture to a gentle boil and cook for 5 minutes to slightly soften the vegetables.
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Add 1 teaspoon of salt to each clean quart jar, if desired for flavor enhancement.
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Ladle the hot vegetables and cooking liquid into jars, leaving 1 inch of headspace at the top.
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For raw pack method: Fill jars with equal parts raw prepared corn and lima beans, leaving 1 inch of headspace.
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Do not shake the jars or press down on the vegetables to avoid breaking them up.
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Add 1 teaspoon of salt to each quart jar, if desired.
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Pour fresh boiling water over the vegetables in the jars, maintaining 1 inch of headspace.
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Remove air bubbles by sliding a non-metal utensil around the inside of the jar, then adjust lids securely.
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Process pints for 60 minutes and quarts for 85 minutes in a pressure canner.
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Adjust pressure based on altitude: 11 psi (0-2,000 ft), 12 psi (2,001-4,000 ft), 13 psi (4,001-6,000 ft), or 14 psi (6,001-8,000 ft) for dial-gauge canners.
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For weighted-gauge canners, use 10 psi at 0-1,000 ft and 15 psi above 1,000 ft.
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Allow the canner to come to full pressure before starting the timer; maintain steady pressure throughout processing.
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Let the pressure return to zero naturally before opening the canner lid.
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Remove jars and let them cool undisturbed for 12 to 24 hours to ensure seals form properly.
Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 1106.6kcal
- % Daily Value *
- Total Fat 22.0g34%
- Saturated Fat 3.1g16%
- Cholesterol 0.0mg0%
- Sodium 188.6mg8%
- Total Carbohydrate 245.9g82%
- Dietary Fiber 51.8g208%
- Sugars 86.4g
- Protein 42.6g86%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
