Home canning has always been a natural alternative to big-box store produce. Succotash is a traditional Native American dish, usually consisting of sweet fresh corn and lima beans with the option to add tomatoes. Now you can enjoy succotash year round with the help of home canning. This excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning, will teach you the hot and raw pack process for succotash. Try this and our other canning resources to help you stock up after each harvest.
The following is an excerpt from the USDA Complete Guide to Home Canning covering how to can succotash.
Canning Succotash
15 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
Procedure: Wash and prepare fresh produce as described previously in Canning Corn: Whole Kernel, How to Can Beans (and Peas) the USDA Way and Canning Crushed Tomatoes (you can also use the procedure for Canning Whole Tomatoes if you prefer).
Hot pack — Combine all prepared vegetables in a large kettle with enough water to cover the
pieces. Add 1 teaspoon salt to each hot quart jar, if desired. Boil succotash gently 5 minutes
and fill hot jars with pieces and cooking liquid, leaving 1-inch headspace.
Raw pack — Fill hot 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.
Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened
clean paper towel. Adjust lids and process.
