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Canning Succotash

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CANNING SUCCOTASH
 Categories: Vegetables, Canning
      Yield: 7 Quarts
 
      1 lb Unhusked sweet corn; OR...
      3 qt -Cut whole kernels
     14 lb Green podded lima beans
           --(mature), OR...
      4 qt -Shelled limas
      2 qt Crushed or whole tomatoes
           --(optional)
 
  Yield: 7 quarts
  
  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.
  
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 
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