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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
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This is a versatile recipe. You may change the vegetables to your liking. You may use as many vegetables as you like, just use equal amounts, and more seasoning, as needed.Succotash came from the Algonquin Indians and was first noted in a New England diary in 1751. New England, Native American Ingredients:
2 cups corn on the cob |
2 cups green beans, cut (or lima beans) |
2 cups potatoes, cubed (optional) |
2 cups onions, chopped (or celery) (optional) |
1 teaspoon celery seed (optional) |
1 tablespoon sugar (optional) |
Directions:
1. Boil corn on the cob 5 minutes. Cut corn from cob. Boil green beans or lima beans 3 minutes. If using potatoes and onions, boil 4 minutes. Combine vegetables and seasoning, if using.
2. Pack hot vegetables into hot jars, leaving 1 headspace. Add 1/2 teaspoons salt to each pint, 1 teaspoons salt to each quart, if desired. Ladle boiling water over vegetables, leaving 1 headspace. Remove air bubbles. Adjust caps. Process pints 1 hour, quarts 1 hour and 25 minutes, at 10 pounds pressure in a steam pressure canner.
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