Canned Fresh Lima Beans

  

Quantity: An average of 28 pounds is needed per canner 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.

Jar size: Pints or Quarts

Instructions:

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Shell beans and wash thoroughly.

3. 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.

4. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

5. process in a pressure canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Dial-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of:

Style of Pack

Jar Size

Process Time

0-2000 ft

2001-4000 ft

4001-6000 ft

6001-8000 ft

Hot and Raw

Pints

40 min

11 lb

12 lb

13 lb

14 lb

Quarts

50 min

11 lb

12 lb

13 lb

14 lb

 

Processing Times for Weighted-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0-1000 ft

Above 1000 ft

Hot and Raw

Pints

40 min

10 lb

15 lb

Quarts

50 min

10 lb

15 lb

Source: National Center for Home Food Preservation




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