Succotash

Recipe

for canning

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.

X amount Corn, -{young, & freshly picked

X amount Green String Beans, or Lima Beans

some Water

also Canning Salt

.

Remove husks & silk from

young, freshly picked Corn.

.

Cook the Corn on the Cob for 5 minutes,

in just enough Water to cover it.

.

Cut Kernels from Cob.

Set the corn aside.

.

Prepare 1/2 to equal amount of

Green Beans,

or

Lima Beans...

by Cooking 5 minutes,

in just enough Water to cover the Beans.

.

Combine the Corn & Beans,

then reheat to boiling point.

.

Strain, saving this liquid.

.

Pack in hot, sterile jars.

Add 1 tsp. Canning Salt

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to each Quart.

.

Pour saved Vegetable Water over the

packed Succotash...

only just enough to cover it.

Note:

Do not use Salt, when first

cooking the Vegetables.

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.

Adjust lids and set in Pressure Cooker,

with about 2 inches of Water in it.

.

Process at 10 lbs. Presser;

.

85 minutes for Quarts,

Or

55 minutes for pints.

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