This month's notes: December 2024: Stored US apples are still available. See your state's crop availability calendar for more specific dates of upcoming crops.
Valentine's Day - February 14 - See this website for Valentines Day history, facts and top picks for fast, easy, inexpensive gifts for the man, woman or children in your life!
Easter will be April 16, 2017 - if you want to take your children to a free Easter egg hunt - see our companion website to find a local Easter Egg hunt!
And we have home canning, preserving, drying and freezing directions. You can access recipes and other resources from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me! Also make your own ice cream; see How to make ice cream and ice cream making equipment and manuals. Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy directions
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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.
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.
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Table 1. Recommended process time for Lima Beans in a dial-gauge pressure canner. |
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|
Canner Pressure (PSI) at Altitudes of |
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|
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 |
|
|
|
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|
Table 2. Recommended process time for Lima Beans in a weighted-gauge pressure canner. |
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|
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 |
|
|
|
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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.
