canning fresh lima beans (shelled)

Categories
Vegetables
Legumes
Canning
Yield
1 Text
MeasureIngredient
  2,001 - 4,000 ft: 12 lb.
  4,001 - 6,000 ft: 13 lb.
  6,001 - 8,000 ft: 14 lb.
  Above 1,000 ft: 15 lb.

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 1-½ inches for quarts.

Large beans--leave 1-inch of headspace for pints and 1-¼ 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.

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.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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