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
