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canning lima beans in two pint jars with dried beans on table

Canning Lima Beans

Gina
Canning lima beans fresh or dried is the basis for a nutritious, quick, and tasty meal that will lower your grocery budget. They are great for a quick side dish, added into casseroles or soups.
Prep Time 14 mins
Cook Time 1 hr 45 mins
Total Time 1 hr 59 mins
Course Canning
Cuisine American
Servings 7 quarts
Calories 373 kcal

Ingredients
  

  • 5 pounds lima beans fresh or dried
  • 7 teaspoons salt
  • water

Instructions
 

Canning Dried Beans

  • Overnight method: Place dried lima beans in a large pot and cover with water. Soak for 12 to 18 hours in a cool place. Quick method: To quickly hydrate beans, you may cover sorted and washed lima beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak for 1 hour and drain.
  • Drain water.
  • Cover lima beans soaked by either method with fresh water and boil for 30 minutes.
  • Add ½ teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired.
  • Fill jars with lima beans and cooking water, leaving 1-inch headspace. Run your bubble popper through the jar to remove air bubbles and wipe the rims.
  • Place lids on jars and screw ring on finger tight.
  • Place the jars carefully into the pressure canner on the canning rack. Leave space in between the jars. Once the jars are all in the canner, adjust the water level per your pressure canner’s instructions. If adding water, use the hot water from the small pot you used to warm your lids.
  • Process pint jars of lima beans at 10 pounds of pressure 75 minutes at altitudes of less than 1,000 ft. Process quart jars of lima beans at 10 pounds of pressure 90 minutes at altitudes of less than 1,000 ft. Follow the directions for your pressure canner and adjust processing time for your altitude. 
  • When the processing time is done, turn off heat; cool canner to zero pressure. After 5 minutes, remove the lid. Let jars cool 10 minutes. Remove jars from canner and place on a towel. Do not retighten bands if loose. Cool for 24 hours. Check seals. Remove rings, wipe jars, and store in a cool dark, and dry pantry.

Canning Fresh Beans

  • Shell the lima beans and wash them thoroughly.
  • Cover lima beans in a large pot with water and heat to boiling.
  • Add 1/2 teaspoon of salt to pint jars or 1 teaspoon to quart jars.
  • Fill the jars loosely, leaving 1-inch headspace. Run your bubble popper through the jar to remove air bubbles and wipe the rims.
  • Place lids on jars and screw ring on finger tight.
  • Place the jars carefully into the pressure canner on the canning rack. Leave space in between the jars. Once the jars are all in the canner, adjust the water level per your pressure canner’s instructions. If adding water, use the hot water from the small pot you used to warm your lids.
  • Process pint jars of lima beans at 10 pounds of pressure 75 minutes at altitudes of less than 1,000 ft. Process quart jars of dried beans at 10 pounds of pressure 90 minutes at altitudes of less than 1,000 ft. Follow the directions for your pressure canner and adjust processing time for your altitude. 
  • When the processing time is done, turn off heat; cool canner to zero pressure. After 5 minutes, remove the lid. Let jars cool 10 minutes. Remove jars from canner and place on a towel. Do not retighten bands if loose. Cool for 24 hours. Check seals. Remove rings, wipe jars, and store in a cool dark, and dry pantry.

Nutrition

Serving: 0.25quartCalories: 373kcalCarbohydrates: 68gProtein: 25gFat: 1gSaturated Fat: 1gSodium: 2332mgPotassium: 1646mgFiber: 23gSugar: 9gCalcium: 57mgIron: 8mg
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