| 1 | Yield: 7 quarts |
| 2 | procedure: wash and prepare fresh produce as described for vegetables in sections on lima beans and corn. |
| 3 | hot pack--combine all prepared vegetables in a large kettle with enough water to cover the pieces. |
| 4 | Add 1 teaspoon salt to each quart jar, if desired. |
| 5 | Boil gently 5 minutes and fill jars with pieces and cooking liquid, leaving 1-inch headspace. |
| 6 | raw pack--fill jars with equal parts of all prepared vegetables, leaving 1-inch headspace. |
| 7 | Do not shake or press down pieces. |
| 8 | Add 1 teaspoon salt to each quart jar, if desired. |
| 9 | Add fresh boiling water, leaving 1-inch headspace. |
| 10 | adjust lids and process following the recommendations in table 1 and table 2. |
| 11 | table Recommended process time for succotash in a dial-gauge pressure canner. |
| 12 | style of pack: hot and raw. |
| 13 | Jar size: pints, quarts. |
| 14 | Process time: 60 minutes for pints, 85 minutes for quarts. |
| 15 | 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. |
| 16 | table Recommended process time for succotash in a weighted-gauge pressure canner. |
| 17 | style of pack: hot and raw. |
| 18 | Jar size: pints, quarts. |
| 19 | Process time: 60 minutes for pints, 85 minutes for quarts. |
| 20 | Canner pressure (psi) at altitudes of 0 - 1,000°Ft: 10 lb. above 1,000°Ft: 15 lb. |
| 21 | ======================================================= === * usda agriculture information bulletin no. |
| 22 | 539 (rev. |
| 23 | 1994) * |
