|Corn on the cob||1|
|Green lima beans||1 Cup (16 tbs), shelled|
Boil the corn in water to cover for 5 minutes.
Cut the kernels from the cob, but do not scrape.
Boil the lima beans in water to cover for 3 minutes.
Measure equal amounts of the corn and lima beans and pack in hot jars, leaving 1 inch space at the top.
Add 1 teaspoon salt to each quart and cover with boiling water.
Place the lids and rings on the jars.
Process for 1 hour and 25 minutes at 10 pounds pressure in a pressure canner.
Serving size: Complete recipe
Calories 322 Calories from Fat 21
% Daily Value*
Total Fat 3 g3.9%
Saturated Fat 0.49 g2.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 19.9 mg0.8%
Total Carbohydrates 67 g22.2%
Dietary Fiber 11.8 g47.2%
Sugars 8 g
Protein 16 g31%
Vitamin A 13.8% Vitamin C 78.4%
Calcium 5.9% Iron 32.7%
*Based on a 2000 Calorie diet