Lima Beans
Ingredients
Directions
The book gives no oven temperature. The 450°F (230°C) in the steps was added when the recipe was transcribed, as a starting point.
Blanch and cool
Blanch young green lima beans in boiling water for 15 minutes.
Cool the beans in running water.
Pack and brine
Pack the beans in cans or jars.
Prepare a cold brine with 2-3% coarse sea salt and dip the packed beans in it.
Seal the cans or jars airtight.
Process
Process small beans for 20 minutes at 450°F (230°C) and quarts for 25 minutes at the same temperature.
For medium and large beans, process pints for 20 minutes and quarts for 25 minutes at 460°F (240°C).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Young green lima beans
- Provide the main body and texture of the finished canned beans.
- Coarse sea salt
- Seasons the beans in the cold brine and adds flavor.
The step that matters
Process at the correct temperature and time for bean size and jar type. Lima beans are low-acid, so they must be heated to a high enough temperature for long enough to kill spoilage and botulinum bacteria. Under-processing risks unsafe canned food, so follow the stated time for each jar size and temperature exactly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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