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BEANS, FRESH LIMA – SHELLED
Canned Fresh Shelled Beans
Yield: Approximately 4 pounds of beans per quart
Ingredients
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Well-filled pods with green seeds (discard insect-damaged or diseased seeds)
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1 teaspoon salt per quart (optional)
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Boiling water (for covering)
Preparation
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Select Pods: Choose fresh, well-filled pods with green seeds.
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Shell & Wash: Shell beans and wash thoroughly.
Packing Methods
Hot Pack (Recommended)
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Cover shelled beans with boiling water and bring to a boil.
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Loosely pack hot beans into hot jars, leaving 1-inch headspace.
Raw Pack
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Pack raw beans into hot jars without pressing or shaking down.
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Leave the following headspace:
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Small beans: 1 inch for pints, 1 ½ inches for quarts
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Large beans: 1 inch for pints, 1 ¼ inches for quarts
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Seasoning & Liquid
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Add 1 teaspoon salt per quart (optional).
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Pour in boiling water, leaving the same headspaces as above.
Finishing
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Wipe rims, adjust lids, and process jars in a pressure canner according to USDA-recommended times for shelled beans.
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Adjust for jar size and altitude.
⚠️ Important: Fresh shelled beans are low-acid vegetables and must be pressure canned for safety.
| 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 |
|
Hot and Raw |
Quarts |
50 min |
10 lb |
15 lb |
