Canning Fresh Lima Beans(Shelled)

* Exported from MasterCook *

CANNING FRESH LIMA BEANS (SHELLED)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Legumes
Canning

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

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.

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



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