How to Can Speckled Butter Beans

Speckled butter beans are very similar in texture to lima beans. Like most bean varieties, the speckled butter bean can be shelled straight from the garden and canned for later use. Because butter beans are a low-acid vegetable, you will need a pressure canner to safely can the beans. Canning preserves the beans for eating later in the year.

Things You'll Need

• Large stockpot
• Shelled speckled butter beans
• Colander
• Ladle
• Small saucepan
• Canning jars, lids and rings
• Canning funnel
• Canning tongs
• Pressure canner
• Hot pads

Instructions

Prepare the Beans

1. Place the shelled, speckled butter beans in a large stockpot and add enough water to cover them.

2. Bring the beans to a boil over medium-high heat.

3. Remove the beans from the stovetop and drain them through a colander.

4. Refill the stockpot with water and bring the water to a boil.

5. Place the canning lids in a small saucepan, cover with water and bring the water to a boil. Turn off the heat once the water begins to boil.

Fill the Jars

1. Insert a canning funnel into the opening of the first canning jar.

2. Fill the jar to within 1/2 inch of the top with the blanched butter beans.

3. Ladle boiling water into the jar. Wipe the top of the jar with a paper towel to remove any debris.

4. Place a canning lid on the jar and secure it with a canning ring.

5. Repeat this process with the remaining jars.

Can the Beans

1. Place the canner base on one of the stovetop burners. If your stove is an electric model, place the canner over the largest burner.

2. Place the jars into the base of the pressure canner. Add 2 to 3 inches of water to the base.

3. Attach the lid to the canner base according to manufacturer's instructions. Turn the heat beneath the canner to "Medium-High" and bring the canner up to pressure according to the instructions.

4. Process the butter beans at 10 lbs. pressure for 50 minutes for quart jars or 20 minutes for pints.

5. Remove the canner from the heat after the required time and allow the canner to cool and release the pressure. Use hot pads to move the canner as it will be very hot.

6. Remove the jars from the canner when the lid can be opened without any force. Use canning tongs to remove the jars. Allow the jars to cool at room temperature.

Tips & Warnings

• Before storing the jars on the pantry shelf, ensure that the lids have properly sealed. Press on the center of each lid, if the lid flexes, the beans should be either reprocessed or refrigerated and eaten within a few days.

• Always use hot pads when handling the pressure canner, as the handles and the metal of the canner become very hot during the food-processing period.

• Always use canning tongs to remove the jars from the canner after processing. Although the pressure has escaped, the jars will still be extremely hot.

References

• Alabama Cooperative Extension: Canning Snap Beans and Other Vegetables (butter beans at the bottom)
• "Ball Complete Book of Home Preserving"; Judi Kingry and Lauren Devine; 2006
• "Preserving Summer's Bounty: A Quick and Easy Guide to Freezing, Canning, and Preserving, and Drying What You Grow"; Rodale Food Center; 1998