Free Recipe Canning Fresh Lima Beans (Shelled)
Recipe Type: Free Vegetable Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Canning Fresh Lima Beans (Shelled) Recipe
Canning Fresh Lima Beans (Shelled)
Canning Fresh Lima Beans (Shelled) Preparation
Quantity: An average of 28 pounds is needed percanner load of 7 quarts; an average of 18 pounds is needed per canner load of 9 pints. A bushel weighs 32 pounds and yields 6 to 10 quarts– an average of 4 pounds per quart. Quality: Select well-filled pods with green seeds. Discard insect-damaged and diseased seeds. Procedure: Shell beans and wash thoroughly. Hot pack–Cover beans with boiling water and heat to boil. Fill jars loosely, leaving 1-inch headspace. Raw pack–Fill jars with raw beans. Do not press or shake down. Small beans–leave 1-inch of headspace for pints and 1-1/2 inches for quarts. Large beans–leave 1-inch of headspace for pints and 1-1/4 inches for quarts. Add 1 teaspoon of salt per quart to the jar, if desired. Add boiling water, leaving the same headspace listed above. Adjust lids and process using the recommendations in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Lima Beans in a dial-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 40 minutes for Pints, 50 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb. 2,001 – 4,000 ft: 12 lb. 4,001 – 6,000 ft: 13 lb. 6,001 – 8,000 ft: 14 lb. Table 2. Recommended process time for Lima Beans in a weighted-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 40 minutes for Pints, 50 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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