Succotash

Recipe Ingredients

5		Sweet corn - (to 6)
3		Green peppers - chopped
3/4 cup	109g / 3.8oz	Chopped sweet red peppers
1 cup	146g / 5.1oz	Chopped peeled ripe cucumber
1 cup	160g / 5.6oz	Lima beans
1/2 cup	55g / 1.9oz	Diced celery
1 cup	62g / 2.2oz	Chopped onion
3 cups	187g / 6.6oz	Chopped seeded ripe tomato
1 1/2 cups	355ml	Vinegar
1 cup	198g / 7oz	Sugar
2 1/2 teaspoons	12ml	Salt
1 teaspoon	5ml	Mustard seed
3/4 teaspoon	3.8ml	Turmeric
2 teaspoons	10ml	Celery seed
1/4 teaspoon	1.3ml	Dry mustard

Recipe Instructions

Wash and drain vegetables, cut corn from cob and scrape cob. Combine all vegetables except tomatoes. Turn into colander to drain, add tomato. Combine with remaining ingredients in 3-quart pot. Heat to boiling. Reduce heat and simmer 40 minutes, until vegetables are just tender. Pour into hot sterilized jars and seal.

This recipe yields approximately 4 pints.

Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt

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