Canning Fresh Lima Beans (Shelled)

INGREDIENTS

INSTRUCTIONS

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.
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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