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1
Choose the freshest corn possible.
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2
Select same sized beans.
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3
Organize and prepare equipment and work area.
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4
Husk corn and remove silk.
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5
Wash well.
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6
Wash, drain, and shell lima beans and wash again.
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7
Wash the green beans, trim, string, and cut into 2-inch lengths.
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8
Boil corn in a large saucepan for 5 min.
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9
Meanwhile, in another pan boil beans 3 min.
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10
Drain both vegetables.
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11
Cut corn from cob and mix with warm, liquid removed beans.
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12
Pack warm vegetables into warm jars to within 1 inch of tops.
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13
Add in 1/2 tsp.
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14
salt to each pint, 1 tsp.
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15
to qts, if you like.
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16
Add in boiling water to within 1-inch of tops of jars.
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17
Run a slim, non metal tool down along the inside of each jar to release air bubbles.
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18
Add in more boiling water to within 1-inch of tops.
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19
Wipe tops and threads of jars with a damp clean cloth.
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20
Put on lids and screw bands as manufacturer directs.
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21
Process at 10 pounds pressure 1 hour for pints, 1 hour and 25 min for qts.
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22
Follow manufacturer's directions for your canner.
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23
Comments: Combine fresh corn with green beans or possibly lima beans.
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24
Cut the corn from the cob as in whole kernel corn and mix with an equal amount, or possibly half s many beans.
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25
You'll need all the basic equipment for steam pressure canning.
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26
Must be processed in a steam pressure canner because of the low acid ingredients.
