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Process time for Lima Beans Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Pints 40 min 10 lb 15 lb
Quarts 50 min 10 lb 15 lb
Hot and Raw
BEANS, FRESH LIMA – SHELLED
An average of 4 pounds is needed per quart. Select well-filled pods with green seeds. Discard insect-
damaged and diseased seeds. Shell beans and wash thoroughly.
Hot Pack – Cover beans with boiling water and heat to boil. Fill hot jars loosely, leaving 1 -inch headspace.
Raw Pack – Fill hot 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 headspaces listed
above. Adjust lids and process.
Process time for Snap and Italian Beans Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Pints 20 min 10 lb 15 lb
Quarts 25 min 10 lb 15 lb
Hot and Raw
BEANS, SNAP AND ITALIAN-PIECES (Green and wax)
An average of 2 pounds is needed per quart; an average of 1 pound is needed per pint. Select filled but
tender, crisp pods. Remove and discard diseased and rusty pods. Wash beans and trim ends. Leave whole
or cut or snap into 1-inch pieces.
Hot Pack – Cover beans with boiling water; boil 5 minutes. Fill hot jars loosely, leaving 1-inch headspace.
Raw Pack – Fill hot jars tightly with raw beans, leaving 1-inch headspace. Add 1 teaspoon of canning salt per
quart to the jar, if desired. Add boiling water, leaving 1-inch headspace. Adjust lids and process.
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