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. |
| Canner Pressure (PSI) at Altitudes of |
| Style of Pack | Jar Size | Process Time | 0 - 2,000 ft | 2,001 - 4,000 ft | 4,001 - 6,000 ft | 6,001 - 8,000 ft |
| Hot and Raw | Pints | 40 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 50 | 11 | 12 | 13 | 14 |
| Table 2. Recommended process time for Lima Beans in a weighted-gauge pressure canner. |
| Canner Pressure (PSI) at Altitudes of |
| Style of Pack | Jar Size | Process Time | 0 - 1,000 ft | Above 1,000 ft |
| Hot and Raw | Pints | 40 min | 10 lb | 15 lb |
| Quarts | 50 | 10 | 15 |
