I am interested in using this recipe.Could you tell me if it would be safe to exchange the lima beans for another kind of bean like pole beans(kentucky wonder)or other beans for long term storage.

8 cups chopped, peeled, cored tomatoes (about 4 lb or 12 medium)

6 cups cubed and peeled potatoes (about 6 medium)

6 cups 3/4-inch sliced carrots (about 12 medium)

4 cups green lima beans (about 1-1/2 lb)

4 cups uncooked corn kernels (about 9 ears)

2 cups 1-inch sliced celery (about 4 stalks)

2 cups chopped onions (about 2 medium)

6 cups water

Salt, optional

Pepper, optional

7 (32 oz) quart or 14 (16 oz) pint glass preserving jars with lids and bands

1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2.) COMBINE all vegetables in a large saucepot. Add water. Bring to a boil. Reduce heat and simmer 5 minutes. Season with salt and pepper, if desired.

3.) LADLE hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

4.) PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour for pints and 1 hour and 15 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.