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
Academics have tracked the existence of recipes way back into history, certainly as far as ancient Egypt, and possibly even further. Interesting though that is, sadly, these ancient records were just very simple hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to academics are a few ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a roman called Apicius compiled a collection of documents detailing recipes prepared by wealthy roman citizens. In his scrolls, he describes how the meals were separated into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Additionally, he recounts how the cooks of Roman times were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs for example thyme, mint and dill. In the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes prompted an eruption in manuscripts on food, many of which still exist in private collections. Over the following few centuries, the powerful families of the West tried to serve the most extravagent banquests, and because of this cooks and their recipes became highly prized. However, it wasn`t until the 1800s that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. The introduction of television brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Canning Fresh Lima Beans (Shelled) recipe.
