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Canning Succotash Recipe

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Directions

Step #1 Quantity: An average of 28 lbs is needed per canner load of 7 quarts; an average of 18 lbs is needed per canner load of 9 pints.
Step #2 A bushel weighs 18 lbs & yields 3 to 9 quarts--an average of 4 lbs per quart.
Step #3 Quality: Can only freshly harvested greens.
Step #4 Discard any wilted, diseased, discolored, or insect-damaged leaves.
Step #5 Leaves should be tender & attractive in color.
Step #6 Procedure: Wash only small amounts of greens at one time.
Step #7 Drain water & continue rinsing until water is clear & free of grit.
Step #8 Cut out tough stems & midribs.
Step #9 Place 1 lb of greens at a time in cheesecloth bag or blancher basket & steam 3 to 5 mins or until well wilted.
Step #10 Add 1/2 tsp of salt to each quart jar, if desired.
Step #11 Fill jars loosely with greens & add fresh boiling water, leaving 1-inch headspace.
Step #12 Adjust lids & process following the recommendations in Table 1 and Table 2.
Step #13 Table 1.
Step #14 Recommended process time for Spinach & Other Greens in a dial-gauge pressure canner.
Step #15 Style of Pack: Hot.
Step #16 Jar Size: Pints, Quarts.
Step #17 Process Time: 70 mins for Pints, 90 mins for Quarts.
Step #18 Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
Step #19 2,001 - 4,000 ft: 12 lb.
Step #20 4,001 - 6,000 ft: 13 lb.
Step #21 6,001 - 8,000 ft: 14 lb.
Step #22 Table 2.
Step #23 Recommended process time for Spinach & Other Greens in a weighted-gauge pressure canner.
Step #24 Style of Pack: Hot.
Step #25 Jar Size: Pints, Quarts.
Step #26 Process Time: 70 mins for Pints, 90 mins for Quarts.
Step #27 Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
Step #28 Above 1,000 ft: 15 lb.
Step #29 ======================================================= === USDA Agriculture Information Bulletin No.
Step #30 539 (rev.
Step #31 1994) Meal-Master format courtesy of Karen Mintzias.
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