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Canning Fresh Lima Beans (Shelled) from the Recipes EU Collection

 


Canning Fresh Lima Beans (Shelled) Recipe

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Canning Fresh Lima Beans (Shelled)
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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.

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.

======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
 


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A few tips on healthy eating

If you enjoy your food, but want to become slim and also develop your general vitality, then, as any dietician will tell you, you ought to eat a thoughtfully calculated balanced meal plan. At best, this must take in five helpings of fruit and vegetables per day and also contain the right proportion of proteins, carbs and fats.

In planning a meal plan, the most important step is to endeavour to lower your consumption of salt, fats and refined carbohydrates.

At the start of a diet, people often look at chain store and brand name food products labelled as 'low in fat'. This is most certainly incorrect, insofar as a food product might just be moderate in fat content, but still much too high in calories.

Recognise the difference between hunger and thirst. From time to time in the course of a hectic morning, you think you feel hunger when really you may simply need a refreshing drink of water or cranberry juice. The sensations of being hungry and being thirsty are similar, albeit one of the two can lead to weight gain and the alternative leads to no damage.

As an alternative to concentrating on the types of food that you should eliminate from your dietary regime, concentrate on the healthy foods that you are able to add to your meal plan. If you manage to insert a few nutritious grains and vegetables into your weight loss program, you will be delighted to find that stop feeling hungry and have a much decreased likelihood of falling prey to those unhealthy between meals chocolates.


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