Recipe

Canning Summer Squash Recipe


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Ingredients
  • 2 qt Crushed or whole tomatoes -
  • 4 qt -Shelled limas
  • 3 qt -Cut whole kernels
  • 1 lb Unhusked sweet corn; OR...
  • 14 lb Green podded lima beans -, OR...

Directions
  • Step #1 Yield: 7 quarts Procedure: Wash & prepare fresh produce as described for vegetables in sections on lima beans & corn.
  • Step #2 Hot pack--mix all prepared vegetables in a large kettle with enough water to cover the pieces.
  • Step #3 Add 1 tsp salt to each quart jar, if desired.
  • Step #4 Boil carefully 5 mins & fill jars with pieces and cooking liquid, leaving 1-inch headspace.
  • Step #5 Raw pack--Fill jars with equal parts of all prepared vegetables, leaving 1-inch headspace.
  • Step #6 Do not shake or press down pieces.
  • Step #7 Add 1 tsp salt to each quart jar, if desired.
  • Step #8 Add fresh boiling water, leaving 1-inch headspace.
  • Step #9 Adjust lids & process following the recommendations in Table 1 and Table 2.
  • Step #10 Table 1.
  • Step #11 Recommended process time for Succotash in a dial-gauge pressure canner.
  • Step #12 Style of Pack: Hot & Raw.
  • Step #13 Jar Size: Pints, Quarts.
  • Step #14 Process Time: 60 mins for Pints, 85 mins for Quarts.
  • Step #15 Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
  • Step #16 2,001 - 4,000 ft: 12 lb.
  • Step #17 4,001 - 6,000 ft: 13 lb.
  • Step #18 6,001 - 8,000 ft: 14 lb.
  • Step #19 Table 2.
  • Step #20 Recommended process time for Succotash in a weighted-gauge pressure canner.
  • Step #21 Style of Pack: Hot & Raw.
  • Step #22 Jar Size: Pints, Quarts.
  • Step #23 Process Time: 60 mins for Pints, 85 mins for Quarts.
  • Step #24 Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
  • Step #25 Above 1,000 ft: 15 lb.
  • Step #26 ======================================================= === USDA Agriculture Information Bulletin No.
  • Step #27 539 (rev.
  • Step #28 1994) Meal-Master format courtesy of Karen Mintzias.
  • Enjoy the CANNING SUMMER SQUASH recipe

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