1 no ingredients
Directions
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
Servings: 1 text
Canning Fresh Lima Beans (Shelled) Recipe brought to you by Recipe Ideas
Categories: Bean; Canning; Vegetable
The History of Recipes
Written cooking instructions as an idea can be found way back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, mostly, these ancient records were just basic hieroglyphic recipes for preparing meals.
Progressing into The time of the romans around 25BC a man called Apicius compiled some scripts detailing recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient cooks made use of a good variety of aromatic flavours, including a few you will know such as bay, mint and parsley. During the next few hundred years, the rich families of Europe competed to lay on the most extravagent meals, and as a consequence, the best chefs and their collection of recipes were highly sought after. Nevertheless, it was during the nineteenth century that fine cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and writing down popular recipes of the day. By the advent of the 1900s, recipe books were highly popular mostly as a result of more people being able to read, people having increased leisure time and disposable income. |
We hope you enjoy this Canning Fresh Lima Beans (Shelled) recipe.
