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How to Can Fresh Shelled Beans (Limas, Pinto's Garbanzo, etc.)

You may "can" fresh shelled beans rather than drying or freezing the beans. It's not common, but here's the USDA recipe:

Quantity: An average of 28 pounds is needed per canner 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.

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Directions:

Step 1 - Shell beans and wash thoroughly.

Step 2 - Cover beans with boiling water and heat to boil.

Step 3 - Fill the jars loosely, leaving 1-inch headspace.

Note: for Small beans -Leave 1-inch of headspace for pints and 1-1/2 inches for quarts.

and for Large beans - Leave 1-inch of headspace for pints and 1-1/4 inches for quarts.

Step 4 - Add 1 teaspoon of salt per quart to the jar, if desired.

Step 5 - Add boiling water, but be sure to leave the same headspace listed above.

Step 6 - Adjust lids and process using the recommendations in below according to the method of canning used.

1. 

Table 1. Recommended process time for Lima Beans in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0- 2,000 ft	2,001-4,000 ft	4,001- 6,000 ft	6,001- 8,000 ft
Hot or Raw	Pints	40 min	11 lb	12 lb	13 lb	14 lb
	Quarts	50	11	12	13	14

Table 2. Recommended process time for Lima Beans in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
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
	Quarts	50	10	15

Step 7 - Pressurize and remove the jars
After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.