Beans, Fresh Lima — Shelled — NCHFP
Tested NCHFP pressure-canning directions for fresh shelled lima beans.
Ingredients
Lima beans
- 28 lb fresh lima beans in pods average for 7 quarts; 18 lb for 9 pints
- 1 tsp salt optional per quart
- boiling water for packing
Equipment
- 1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
- 7–9 Canning jars Pints or quarts.
- 7–9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Shell beans and wash thoroughly.
- Hot pack: cover with boiling water and bring to a boil. Raw pack: fill jars with raw beans without pressing or shaking.
- Maintain source-specified headspace: small beans 1 inch in pints and 1 1/2 inches in quarts; large beans 1 inch in pints and 1 1/4 inches in quarts. Add boiling water and optional salt.
- Pressure process pints 40 minutes or quarts 50 minutes.
- Dial 11/12/13/14 psi by altitude; weighted 10 psi through 1,000 ft and 15 psi above.
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Recipe Notes
Fresh lima beans are low acid and require pressure canning.
Exact source: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-fresh-lima-shelled