Beans, Fresh Lima - Shelled

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 hot jars loosely, leaving 1-inch headspace. Add 1/2 teaspoon of salt to pints, 1 teaspoon to quarts, if desired. Fill with boiling water to 1 inch from top. Remove air bubbles, adjust lids and process.
Raw Pack
Fill hot jars loosely 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 1/2 teaspoon of salt to pints, 1 teaspoon to quarts, if desired. Add boiling water, leaving the same headspaces listed above. Remove air bubbles, adjust lids and process.

Style of Pack Jar Size Process Time Canner Pressure at "0" ft
11 lb 10 lb
Hot and Raw Pints 40 min 11 lb 10 lb
Quarts 50 min

For processing at above 1,000 ft, see Altitude Adjustments.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs