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) * format
courtesy of