Native American Succotash Food

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

ORIGINAL PLYMOUTH SUCCOTASH

Original Plymouth Succotash image

A traditional dish for Forefathers' Day akin to the famous Kentucky burgoo or Georgia Brunswick stew. Our great-grandmothers tell us that succotash as originally prepared by Squanto, the native American interpreter who taught the Puritan immigrants to make this hearty dish, contained chicken, corn, fresh pork, turnips, onion and potatoes, as well as beans and corn. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking time not included in preparation time

Provided by Molly53

Categories Stew

Time 5h15m

Yield 25 serving(s)

Number Of Ingredients 9

Ingredients

1 quart dried white pea beans, soaked overnight in water to cover
5 lbs stewing chicken, cut into serving pieces
5 lbs corned beef
1 lb salt pork
8 quarts water
5 potatoes (boiled, peeled and sliced)
1 turnip (peeled, boiled and diced)
3 quarts hominy, heated to boiling
salt and pepper, to taste

Steps:

Drain the beans, cover with fresh water and cook until very tender.
Mash and rub through a fine sieve (or whirl in food processor).
While the beans are cooking, simmer the chicken, beef and pork in water until tender.
Add bean puree and stir until all the fat from the top of the liquid is absorbed.
Add potatoes, turnip and hominy.
Stir well and serve hot.
Do not let mixture boil after beans are added or the fat will separate again.

Nutrition Facts : Calories 710.4, Fat 44, SaturatedFat 14.4, Cholesterol 143.1, Sodium 1509.1, Carbohydrate 40.9, Fiber 11.6, Sugar 2, Protein 36.3

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