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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Emadamini Studios
[email protected]Yum!
Brie Scott
[email protected]This was a delicious and easy side dish. I will definitely be making it again.
Esther Agbozo
[email protected]I've tried many succotash recipes, but this one is by far the best. The combination of corn, lima beans, bacon, and cheese is perfect.
Migcobo Sompondo
[email protected]5 stars! This recipe is a keeper.
Raza 8baller2
[email protected]This is my go-to recipe for succotash. It's always a crowd-pleaser.
Edgar Vasquez
[email protected]I made this for my family reunion and it was a huge success. Everyone raved about how delicious it was.
Damon Cochrane
[email protected]Loved it! The corn and lima beans were perfectly cooked and the bacon added a nice smoky flavor.
Md Norul islam
[email protected]This was a quick and easy side dish that was perfect for a weeknight meal.
Ihtesham Ul hassan
[email protected]I've never been a fan of succotash, but this recipe changed my mind. The addition of bacon and cheese made it so flavorful and satisfying.
Nisha Rajput
[email protected]It was a hit at our picnic! Everyone loved the sweet corn and tender lima beans.
Neerhjeeb Awwerl gwarzo
[email protected]Easy and delicious! I added a little bit of diced red pepper for some extra color and crunch.
Anik
[email protected]This was a great summer side dish. I used fresh corn and lima beans from my garden, and the flavor was amazing. I'll definitely be making this again.