Succotash

This vegetable combo features golden corn and red tomatoes along with green lima beans.

1 ½ quarts cut whole corn
1 quart crushed or whole peeled tomatoes (optional)
2 quarts shelled, washed lima beans.

Combine prepared vegetables in a large saucepot. Add enough hot water to cover. Bring to a boil then reduce heat and simmer 5 minutes.

Pack hot succotash into jars, leaving 1-inch headspace. Add ½ teaspoon salt to pints; 1 teaspoon to quarts if desired. Fill jar to 1-inch from top with hot cooking liquid. Remove air bubbles. Wipe jar rims and adjust lids.

Process in a dial gauge pressure canner at 11 pounds pressure or in a weighted gauge pressure canner at 10 pounds pressure, pints for 60 minutes, quarts for 85 minutes.

Source: So Easy to Preserve, University of Georgia.

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Tomato Cautions
Savor Golden Sweet Corn All Year Long
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