---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Fresh Lima Beans (Shelled)
 Categories: Vegetables, Legumes, Canning
      Yield: 1 Text
 
  Quantity:

  An average of 28 lb is needed per canner load of 7 qt; an average
  of 18 lb is needed per canner load of 9 pt. A bushel weighs 32 lb
  and yields 6 to 10 qt--an average of 4 lb per qt.
  
  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" headspace.
  
  Raw pack--Fill jars with raw beans. Do not press or shake down.
  
  Small beans--leave 1" of headspace for pints and 1-1/2" for
  quarts.
  
  Large beans--leave 1" of headspace for pints and 1-1/4" for
  quarts.
  
  Add 1 ts salt per qt 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 to 2,000 feet -- 11 lb
          2,001 to 4,000 feet -- 12 lb
          4,001 to 6,000 feet -- 13 lb
          6,001 to 8,000 feet -- 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 feet -- 10 lb
            Above 1,000 feet -- 15 lb
  
  Recipe FROM: USDA Agriculture Information Bulletin #539, 1994

  Formatted by: Karen Mintzias
 
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