Michigan State University Extension
Preserving Food Safely - 01600712
10/13/97
QUANTITY: An average of 28 pounds is needed per canner 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 hot jars loosely, leaving 1-inch headspace.
Raw pack--Fill hot 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 headspaces listed above. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR LIMA BEANS DIAL-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of Style of Jar Process 0- 2001- 4001- 6001- Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 40 min. 11 lb. 12 lb. 13 lb. 14 lb. Hot Quarts 50 11 12 13 14
Raw Pints 40 11 12 13 14 Raw Quarts 50 11 12 13 14
RECOMMENDED PROCESS TIMES FOR LIMA BEANS IN A WEIGHTED-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of Style of Jar Process 0- Above Pack Size Time 1000 ft. 1000 ft.
Hot Pints 40 min. 10 lb. 15 lb. Hot Quarts 50 10 15
Raw Pints 40 10 15 Raw Quarts 50 10 15