Canning broad, dry, or lima beans
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Canning broad, dry, or lima beans
  Canning    Beans    Vegetables  
Last updated 6/12/2012 12:52:48 AM. Recipe ID 14550. Report a problem with this recipe.
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      Title: Canning broad, dry, or lima beans
 Categories: Info, Vegetables, Check
      Yield: 1 Servings
 
      3 lb To 5 lb in pods
           -Makes 1 quart
 
  You will need all the basic equipment for steam pressure canning.
  
  1. Choose only young, tender beans.
  
  2. Organize and prepare equipment and work area.
  
  3. Wash, drain, and shell beans. Sort them according to size. Wash
  again.
  
  4. COLD PACK: Pack small beans loosely into hot jars to within 1 inch
  of tops of pint jars, 1-1/2 inches of tops of quarts. Don't press
  down or shake beans to pack more in the jars. They need space to
  expand as they cook. If desired, add 1/2 teaspoon salt to pint jars,
  1 teaspoon to quarts. Pour in boiling water to within 1 inch of tops
  of jars. HOT PACK: Cook beans in just enough boiling water to cover
  for 3 minutes. Pack beans into hot jars to within 1 inch of tops. Add
  1/2 teaspoon salt to pints, 1 teaspoon to quarts if desired. Pour in
  boiling water to within 1 inch of tops of jars.
  
  5. Run a slim, non metal tool down along the inside of each jar to
  release air bubbles. add more boiling liquid to fill to within 1 inch
  of tops.
  
  6. Wipe tops and threads of jars with damp cloth.
  
  7. Put on lids and screw bands as manufacturer directs.
  
  8. Process at 10 pounds pressure, 40 minutes for pints, 50 minutes for
  quarts. (if beans are large, process 10 minutes longer.) Follow
  manufacturers directions for your canner.
  
  9. Follow basic steps for steam pressure canning, 10 through 24.
  




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Recipe ID 14550 (Apr 03, 2005)

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