Title: Canning fresh lima beans (shelled)
 Categories: Vegetables, Legumes, Canning
      Yield: 1 Text
 
 
  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