CANNED SUCCOTASH
Pressure canning is the best way to preserve the flavor of corn. Even though the sugar in sweet corn causes browning, the discoloration does not hurt the food. Recipe copyright 2012 by Eugenia Bone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 8h20m
Yield Makes 5 pints
Number Of Ingredients 3
Steps:
- Have ready 5 very clean pint jars with new lids and screw-top bands that have been simmered in hot water; keep submerged in hot water until ready for use.
- Bring a large pot of water to a boil, and add corn. Cook until tender, about 4 minutes. When cool enough to handle, cut off kernels (do not cut so close to cobs that the milk comes out; you should have 5 cups). Reserve cobs to make corn soup. Combine corn kernels and beans.
- Place 1/2 teaspoon salt in each hot empty jar. Fill each jar with 1 1/2 cups hot succotash, leaving 1-inch space at top.
- Place rack in a pressure canner, and fill canner with 3 quarts boiling water. Place jars on rack. Align cover handles so they are locked into position according to manufacturer's instructions. Remove pressure regulator from steam vent. Heat canner over high heat. Let steam release from vent 10 minutes, then return pressure regulator to steam vent.
- Process corn at 11 pounds pressure 1 hour, adjusting for altitude and type of pressure canner according to manufacturer's instructions.
- Turn off heat, and let pressure drop naturally, about 40 minutes. When canner is depressurized (according to manufacturer's instructions), remove gauge, then canner's lid.
- Remove jars using tongs, and let cool; you may hear the lids ping, a sign that vacuum sealing has occurred. After 6 hours, check each lid to make sure it is concave (another sign that it's vacuum sealed), then remove screw-top band, and try to remove lid with your fingertips. If you can't, seal is tight. Label and date jars, then store in a cool, dark, dry place up to 1 year (after opening, succotash can be refrigerated up to 1 week). Before using, check to see if lid is still concave; if it isn't, discard.
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Ctg Atifaslam
[email protected]This succotash recipe was easy to make and very tasty.
Cory Clarke
[email protected]This succotash recipe is a great way to use up leftover corn and lima beans.
Ibrahm hamza
[email protected]I made this succotash recipe for a potluck and it was a huge hit! Everyone loved it.
Tohin Howladar
[email protected]This succotash recipe is a great way to use up leftover corn and lima beans. It's also a great side dish for grilled meats or fish.
Areeba Alam
[email protected]This succotash recipe was a total flop. The corn and lima beans were mushy, and the whole dish was bland. I won't be making this again.
TR Elims
[email protected]This succotash recipe was easy to make and very tasty. I'll definitely be making it again.
Doreen Nalugo
[email protected]This succotash recipe was a hit at our last potluck! Everyone loved it.
Bane Jerome Javier Bane Blanco
[email protected]I've never been a fan of succotash, but this recipe changed my mind. The corn and lima beans were perfectly cooked, and the whole dish was very flavorful.
Basem Qaddoura
[email protected]This succotash recipe is a great way to use up leftover corn and lima beans. It's also a great side dish for grilled meats or fish.
Lazhar English
[email protected]This succotash recipe was a disappointment. The corn and lima beans were overcooked, and the whole dish was bland. I won't be making this again.
Teddiie Hlabisa
[email protected]This succotash recipe was easy to make and very tasty. I served it as a side dish with grilled chicken, and it was a perfect complement.
Waheed Soomro
[email protected]I'm not a big fan of lima beans, but this succotash recipe changed my mind. The corn and lima beans were perfectly cooked, and the whole dish was very flavorful.
Shahida Akther
[email protected]This succotash recipe is a great base recipe. I like to add some chopped bacon and diced tomatoes for extra flavor. It's also great served over rice.
Hollie Mitchell
[email protected]This succotash recipe was a total flop. The corn and lima beans were mushy, and the whole dish was bland. I won't be making this again.
GFC Khan
[email protected]This recipe is a great way to use up leftover corn and lima beans. I also added some chopped onion and garlic for extra flavor.
Mohan Bista
[email protected]I've been making this succotash recipe for years, and it's always a crowd-pleaser. It's so easy to make, and it's always delicious.
Mungunshagai Munkhbayr
[email protected]This succotash recipe was a hit at our last potluck! I added some extra diced bell pepper and a pinch of cayenne pepper for a little kick. It was the perfect side dish to our grilled burgers and chicken.