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Beans, fresh (lima)
Shell and wash young, tender beans thoroughly.
Hot Pack: Cover beans with boiling water and bring to a boil. Boil for
3 minutes. Pack hot beans loosely in hot jars, leaving 1-inch
headspace.
Raw Pack: Pack raw beans loosely in hot jars, leaving 1-inch headspace in
500 ml jars. For 1 litre jars, leave 1½-inch headspace if beans are
small and 1¼-inch headspace if beans are large.
Add salt, if desired (page 34). Cover with boiling water, leaving 1-inch
headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process at 69 kPa (10 psi), 500 ml jars for 40 minutes and 1 litre jars for
50 minutes. When processing at an altitude of 305 metres or above, process at
103 kPa (15 psi) for the same amount of time.
Beans, fresh (green, wax, Italian)
Wash young, tender beans thoroughly. Remove stem and blossom ends or any
strings. Leave whole or cut into 1-inch pieces.
Hot Pack: Cover beans with boiling water and boil for 5 minutes. Pack hot
beans loosely in hot jars, leaving 1-inch headspace.
Raw Pack: Pack raw beans tightly in hot jars, leaving 1-inch headspace.
Add salt, if desired (page 34). Cover with boiling water, leaving 1-inch
headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process at 69 kPa (10 psi), 500 ml jars for 20 minutes and 1 litre jars for
25 minutes. When processing at an altitude of 305 metres or above, process at
103 kPa (15 psi) for the same amount of time.
Beets
Trim tops of young, tender beets, leaving 1 to 2 inches of stem and root to
reduce bleeding of colour. Wash thoroughly.
Hot Pack: Cover beets with boiling water and boil for 15 to 25 minutes or
until skins slip off easily. Remove skins, stems, and roots. Small
beets may be left whole.
Cut medium or large beets into ½-inch cubes or slices; halve or
quarter very large slices. Pack hot beets in hot jars, leaving 1-inch
headspace.
01785 4033-017A CUL English weighted gauge induction canner.indd 36
01785 4033-017A CUL English weighted gauge induction canner.indd 36
12/13/19 10:34 AM
12/13/19 10:34 AM