Succotash Canning Recipes

SUCCOTASH

Succotash image

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

Ingredients

1 cup butter, divided
2 cups fresh lima beans
½ teaspoon salt
4 medium whole (2-3/5" dia) (blank)s fresh tomatoes, peeled and chopped
2 teaspoons white sugar
4 ears fresh corn kernels, cut from the cob

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

CANNED SUCCOTASH

Canned Succotash image

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

Ingredients

10 ears corn, shucked
3/4 pound fresh lima beans or other shell beans (about 2 1/2 cups shelled)
2 1/2 teaspoons coarse salt, divided

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

Succotash image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon butter
1/2 cup chopped red pepper
2 cups frozen or canned corn, drained
2 cups frozen lima beans
1/4 cup water
2 tablespoons butter
Salt and pepper

Steps:

In a saucepan, heat butter and cook red pepper until tender about 1 minute. Stir in corn, lima beans and water. Cover and bring to a simmer. Cook for 3 minutes. Stir in butter and season to taste.

SUCCOTASH-CANNING

Succotash-Canning image

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

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)

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

CHEF JOHN'S SUCCOTASH

Chef John's Succotash image

This may be America's oldest vegetable recipe, coming from a Narragansett Indian word, 'msickquatash,' which, according to the Merriam-Webster Dictionary, means 'boiled corn kernels.' When most of you hear the word succotash, you probably don't think of a delicious vegetable side dish, you probably think of the catchphrase, 'Sufferin' succotash!' But succotash really is a great and very underrated recipe.

Provided by Chef John

Categories Side Dish Vegetables Corn

Time 40m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 ½ teaspoons butter
½ yellow onion, diced
salt and freshly ground black pepper to taste
½ red bell pepper, diced
1 jalapeno pepper, sliced
3 cloves garlic, minced
½ cup diced tomatoes
½ teaspoon ground cumin
1 pinch cayenne pepper
2 green zucchinis, cut into cubes
4 ounces fresh green beans, cut into 1/2-inch pieces
¼ cup water
1 ½ cups corn
1 cup frozen baby lima beans, thawed

Steps:

Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 20.4 g, Cholesterol 2.7 mg, Fat 4.1 g, Fiber 4.6 g, Protein 4.9 g, SaturatedFat 1.1 g, Sodium 62.1 mg, Sugar 3.5 g

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