Canning Fruit-Based Baby Foods
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) * Meal-Master format courtesy of Karen Mintzias
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) * Meal-Master format courtesy of Karen Mintzias