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Canning Broad, Dry, Or Lima Beans from the Recipes EU Collection

 


Canning Broad, Dry, Or Lima Beans Recipe

...brought to you by Recipes EU





Canning Broad, Dry, Or Lima Beans
3 lb to 5 lb in pods makes 1 quar


You will need all the basic equipment for steam pressure canning.

1. Choose only young, tender beans.

2. Organize and prepare equipment and work area.

3. Wash, drain, and shell beans. Sort them according to size. Wash
again.

4. COLD PACK: Pack small beans loosely into hot jars to within 1 inch of
tops of pint jars, 1-1/2 inches of tops of quarts. Don't press down or
shake beans to pack more in the jars. They need space to expand as they
cook. If desired, add 1/2 teaspoon salt to pint jars, 1 teaspoon to
quarts.
Pour in boiling water to within 1 inch of tops of jars. HOT PACK: Cook
beans in just enough boiling water to cover for 3 minutes. Pack beans into
hot jars to within 1 inch of tops. Add 1/2 teaspoon salt to pints, 1
teaspoon to quarts if desired. Pour in boiling water to within 1 inch of
tops of jars.

5. Run a slim, non metal tool down along the inside of each jar to release
air bubbles. add more boiling liquid to fill to within 1 inch of tops.

6. Wipe tops and threads of jars with damp cloth.

7. Put on lids and screw bands as manufacturer directs.

8. Process at 10 pounds pressure, 40 minutes for pints, 50 minutes for
quarts. (if beans are large, process 10 minutes longer.) Follow
manufacturers directions for your canner.

9. Follow basic steps for steam pressure canning, 10 through 24.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995

Converted by MC_Buster.
 


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Canning Broad, Dry, Or Lima Beans - a delicious recipe from Recipes.eu.com