What makes butterbeans different from lima beans?
btbarbara
12 years ago
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girlgroupgirl
12 years agofarmerdill
12 years agoRelated Discussions
Are Fava Beans like Lima or Butter Beans?
Comments (25)Camp, I too cannot stand butter beans from a can nor frozen, these are just as terrible and overly large and tough as the green peas found in tv dinners, yuk. Wayne, thanks for the Fordhook bush tip but my bush days are over except for snaps (green beans) which is the best way to freeze large fresh batches at once. My back ain't what she used to be so my days bending over to pick BBs is behind me. Last year while I was expecting a dismal repeat of King of the Garden limas I planted Butter Peas bush variety as a back-up, these were productive and tasty but way too much effort bending over to harvest. Sticking to pole picking. PN, wonder what the heck happened to Sieva seed beans? If King of the Hill seed wasn't offered around here we'd have zero pole varieties on the market today. Wish too that I had saved some Sieva seed :(...See MoreLooking for a recipe for a tomato relish for lima beans
Comments (6)http://foodinjars.com/2010/09/tomato-jam/. (I also don't know that it's been tested, nor do I know how to verify % acidity) It would probably be considered safe IMO because of the undiluted ratio of 1/2 c (8T) of lime juice to 5 lbs. of tomatoes. Plus all other ingredients except for the ginger are dried ingredients and all the sugar has a binding effect on any free water left in the tomatoes. As a general rule lime juice and lemon juice are more acidic than even vinegar and using bottled (stabilized) lime or lemon juice insures even greater pH control. Fresh limes and lemons can vary greatly in pH which is why using the bottled juices is recommended. The only real question with it IMO is the density and if that is enough processing time? Till it "reduces to a sticky, jammy mess" leaves lots of room for interpretation and I would want it to be more soupy than tomato paste, more like tomato sauce. Since tomato sauce calls for 35 min processing to insure proper heat penetration, I would increase the processing time to 35 min. Do you think I could substitute my fresh ginger for the dried? Or is ginger a dangerous "add" to a canning recipe? The general rule is you can always add additional dried ingredients without affecting pH but you cannot add fresh ingredients as they will affect the pH. In this particular recipe, since it is a straight vinegar recipe you have a bit of leeway so such a small amount of fresh ginger would probably still be safe. However that change would NOT be considered a safe one routinely. I am hoping to experiment a bit more this year. Experimentation without formalized training in the underlying issues first can be quite risky. Tread carefully. Dave...See MoreButterbeans and a southerner's amusement.
Comments (6)I love reading these posts - I'm a Yankee who rediscovered veggie gardening down here in GA and continue to be amazed at the variety of veggies I can grow and that not everything is dead at the end of September. :) I've become a lima/butterbean aficionado, partly because of reading the passion for beans on this board. I grew Gigandes from Harry (Flintknapper) last year - O.M.G! I think those are our favorites and they are really best eaten as shellies - simmered until tender then put in an Italian type Olive Oil based marinade. But next favorite is Christmas limas right off the vine and into the pot - simmered long and slow with that bacon grease that McLeod recommends. I love all the butterbeans. The German Red Limas (bush) that I got from Harry are a close third. And of course the Black Jungle Butterbeans. I stored some dried beans this year and so far have only done some BJBBs from dry - they are so very different than fresh from the garden. As Ted said - the flavor wasn't there... But the texture was radically different. I freeze straight from the garden - no blanching. And so far I haven't seen a problem with the butterbeans. They're not quite as good as fresh, but enough that I plan to freeze more next summer. :) Green beans are another story. Thanks for this thread! Cindy...See Morelima beans
Comments (27)Interesting, Bcnu. How long were you there? Did you have a chance to observe the performance of the vines over several years? While "7 Year" sounds worth growing, it should be noted that many limas will grow as perennials in tropical climates. San Diego doesn't always get a frost, and when that happened, my "King of the Garden" limas would winter over. However, while the yield the second year was very early, the quality was not as good as the first year from seed. It's been a bear of a year for me here; but the "Madagascar" limas that I mentioned earlier in the thread went in as planned, and survived the flooding that killed much of my garden. The vines, while not as vigorous as they should be, are blossoming & just beginning to form pods. As a rule, if I have blossoms by August 15th, I should get dry seed... so there is cause for optimism. The "Midwest monsoon" has finally broken, and the weather now is consistently 80's day/60's night - perfect bean weather. I'll post updates on this thread later in the season....See Moregirlgroupgirl
12 years agobtbarbara
12 years agofarmerdill
12 years agosassybutterfly_2008
12 years agolucky_p
12 years agoElbert White
8 years agofarmerdill
7 years agoBill Murphy
6 years agoRay Woods
2 years agoafjasi
2 years ago
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