Monday, February 18, 2008

Succotash for Canning

2 cups corn on the cob
2 cups green beans, cut (or lima beans)
2 cups potatoes, cubed (optional)
2 cups onions, chopped (or celery) (optional)
1 teaspoon celery seeds (optional)
1 tablespoon sugar (optional)

Boil corn on the cob 5 minutes. Cut corn from cob. Boil green beans or lima beans 3 minutes. If using potatoes and onions, boil 4 minutes. Combine vegetables and seasoning, if using. Pack hot vegetables into hot jars, leaving 1" headspace. Add 1/2teaspoons salt to each pint, 1 teaspoons salt to each quart, if desired. Ladle boiling water over vegetables, leaving 1" headspace. Remove air bubbles. Adjust caps. Process pints 1 hour, quarts 1 hour and 25 minutes, at 10 pounds pressure in a steam pressure canner.

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