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. 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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