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.
SUCCOTASH
Frozen or canned vegetables may be substituted for fresh ones.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
- Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
- Stir tomatoes into lima beans and add corn; cook 10 minutes more.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g
SUPER SIMPLE SUCCOTASH
Steps:
- Place a large skillet over medium heat, then add the bacon and cook until the fat has rendered and the bacon has crisped, about 10 minutes. Add the tomatoes, garlic and onions and cook until the onions have softened a bit, about 5 minutes. Add the corn and cook another 2 minutes. Add the lima beans and then remove from the heat. Stir in the basil and red wine vinegar, season with salt and pepper and serve.
MISO-BUTTERED SUCCOTASH
The miso paste in this super simple and healthy canned vegetable recipe gives depth and a hint of savoriness. To brighten the flavor profile even more, you could add a splash of your favorite white wine. -William Milton III, Clemson, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat. Add red onion; cook and stir until crisp-tender, about 2-3 minutes. Add corn, edamame and red pepper. Cook until vegetables reach desired tenderness, 4-6 minutes longer., In a small bowl, mix butter and miso paste until combined; stir into pan until melted. Sprinkle with green onions and pepper before serving.
Nutrition Facts : Calories 193 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 464mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 6g fiber), Protein 8g protein.
SUCCOTASH-CANNING
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
Provided by Sharon123
Categories Vegetable
Time 1h15m
Yield 4 pints, about
Number Of Ingredients 6
Steps:
- 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.
- 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.
Nutrition Facts : Calories 97.4, Fat 0.7, SaturatedFat 0.1, Sodium 7.4, Carbohydrate 23.2, Fiber 4.2, Sugar 3.9, Protein 3.7
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