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| Hi! I wanted to pressure can some succotash this season but I can't find fresh lima beans anywhere. I can only find canned lima beans. I was under the impression that you can't recan already canned good. Is it ok to use canned lima beans in a succotash pressure canning recipe? |
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| It's not that you "can't", it's more "why bother" due to the loss of quality. I'd think canned limas would be total mush after another hour+ in a pressure canner. Wonder if there is a way to use dried limas and can as a soup-like object? Just a thought - I have no idea if that's feasible. Per the NCHFP about re-canning food: Most likely the quality of the food will be greatly reduced in canning the food for a second time. The heat of canning does cause loss of some nutrients, and a second round of canning will further reduce the nutritional value. Textural changes from heating will be added to those already produced. Without tested processes for re-canning foods, there is no way to know how to reduce the canning process and the default (although not a recommendation) is to process for the full time and temperature as if starting from scratch. When you consider you are not even saving money and resources, it does not seem worth the loss of food quality to practice this re-canning of commercially canned food. Our recommendation is to not plan to do this. |
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| Agree with Malna that they'd be mush. You can use dried limas - you can buy a 2# bag for about $2 - and rehydrate per the canning dried peas and beans quick rehydrate instructions and then add to the other vegetables or you can make it without limas and add a small can of them after opening the jar prior to serving. Dave |
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