Side Pannel
Canning Dried Beans or Peas (Shelled), All Va
Canning Dried Beans or Peas (Shelled), All Va
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- Quantity: An average of 5 pounds is needed per canner load of 7 quarts; an
- average of 3-1/4 pounds is needed per canner load of 9 pints--an average of
- 3/4 pounds per quart.
- Quality: Select mature, dry seeds. Sort out and discard discolored seeds.
- Procedure: Place dried beans or peas in a large pot and cover with water.
- Soak 12 to 18 hours in a cool place. Drain water. To quickly hydrate beans,
- you may cover sorted and washed beans with boiling water in a saucepan.
- Boil 2 minutes, remove from heat, soak 1 hour and drain. Cover beans soaked
- by either method with fresh water and boil 30 minutes. Add 1/2 teaspoon of
- salt per pint or 1 teaspoon per quart to the jar, if desired. Fill jars
- with beans or peas and cooking water, leaving 1-inch headspace.
- Adjust lids and process as recommended in Table 1 or Table 2 according to
- the method of canning used.
- Table 1. Recommended process time for Beans or Peas in a dial-gauge
- pressure canner.
- Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for
- Pints, 90 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 Beans or Peas in a weighted-gauge
- pressure canner.
- Style of pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for
- Pints, 90 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
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Directions
Recipe via Meal-Master (tm) v8.05
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 packCover beans with boiling water and heat to boil. Fill jars
loosely, leaving 1-inch headspace.
Raw packFill jars with raw beans. Do not press or shake down.
Small beansleave 1-inch of headspace for pints and 1-1/2 inches for
quarts.
Large beansleave 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.
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