Yay! I’m sure that they will be perfect! Happy Canning!

Thank you! First time pressure canning and I was freaking out I watched a video that said 75 minutes on my pints of Lima beans and I had already processed at 11 to 14 pounds for 40 minutes the pounds averaged 14 I think I will get better but I thought maybe they were now all not shelf stable cause I didn’t process 75 minutes then found your video! Feel better knowing my time is ok thank you!

Thank you, Dyanne. Canning is one of my favorite things to do!

Thanks for letting us know how to can
An baby Limas my husband really loves them. God Bless

They changed the lids and many have found they lose the seal if heated BEFORE they are canned! Goodness–That’s enough for me!

Great post, but I still have that engrained into my canning that the lids need to be heated before applying. It’s hard to change 45 years of canning! Yikes!

Freezing corn is addictive for me… Nothing like the taste of fresh corn when it’s cooked in the winter! You should give canning a try. Start with jams that only require water bath canning. SOOOO rewarding!

I have never canned frozen vegetables before. Interesting! I will tell you that my experience with lima beans is that they do absorb more water than any other vegetable I have attempted to can. Mine were not completely immersed in liquid last year, but they stayed sealed and we still enjoyed them. This year I did not fill my pints up as full and did not pack before adding the boiling water. They covered better, but you are right…they do absorb more liquid. As for removing the lid of the pressure canner…I let it get almost cool before taking the lid off in order for the liquid not to draw out of the jars. Keep canning and playing with it! My advice is to keep a canning journal so that you will remember next year what worked and didn’t. Makes my heart so happy to see you canning!

You are so right…everything canned always tastes better. It’s never too late to learn, friend! Start with a Ball Blue book and I’m only a call away!