• Prep Time:
  • Cooking Time:
  • Serves: 1 Text

Canning Dried Beans or Peas (Shelled), All Va

  • Recipe Submitted by on

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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