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.