Succotash Recipe
Succotash is an South American cuisine. Succotash gets its desired taste from corn boil with lima beans; Succotash is inspired by many restaurants across the globe.
Ingredients
10 ears fresh corn
1 1/2 quarts shelled fresh lima beans
1 tablespoon plus 1/2 teaspoon salt, divided
Boiling water
Directions
Place corn in a large Dutch oven, and cover with water.
Bring to a boil, and cook 5 minutes.
Remove from heat, and cool.
Cook beans, uncovered, in boiling water to cover 5 minutes.
Drain beans, reserving liquid.
Cut corn from cob as for whole kernel corn; combine corn and beans.
Pack into hot jars, leaving 1 inch headspace.
Pour in boiling bean liquid, leaving 1 inch headspace.
Add 1/2 teaspoon salt to each pint, 1 teaspoon salt to each quart, if desired.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in pressure can ner at 10 pounds pressure (240°).
Process pints for 1 hour and quarts for 1 hour and 25 minutes.
Bring to a boil, and cook 5 minutes.
Remove from heat, and cool.
Cook beans, uncovered, in boiling water to cover 5 minutes.
Drain beans, reserving liquid.
Cut corn from cob as for whole kernel corn; combine corn and beans.
Pack into hot jars, leaving 1 inch headspace.
Pour in boiling bean liquid, leaving 1 inch headspace.
Add 1/2 teaspoon salt to each pint, 1 teaspoon salt to each quart, if desired.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in pressure can ner at 10 pounds pressure (240°).
Process pints for 1 hour and quarts for 1 hour and 25 minutes.
