Procedure: Wash and prepare fresh produce as described for vegetables in sections on lima beans and corn.

Hot pack-Combine all prepared vegetables in a large kettle with enough water to cover the pieces. Add 1 teaspoon salt to each quart jar, if desired. Boil gently 5 minutes and fill jars with pieces and cooking liquid, leaving 1-inch headspace.

Raw pack-Fill 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.

Adjust lids and process following the recommendations in Table 1 and Table 2.

Table 1. Recommended process time for Succotash in a dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 60 minutes for Pints, 85 minutes for Quarts. Canner Pressure (Psi) at Altitudes of 0 - 2, 000 ft: 11 lb.

2, 001 - 4, 000 ft: 12 lb.

4, 001 - 6, 000 ft: 13 lb.

6, 001 - 8, 000 ft: 14 lb.

Table 2. Recommended process time for Succotash in a weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 60 minutes for Pints, 85 minutes for Quarts. Canner Pressure (Psi) at Altitudes of 0 - 1, 000 ft: 10 lb.

Above 1, 000 ft: 15 lb.

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courtesy of Karen Mintzias