Three-Bean Salad

A canning recipe for Three Bean Salad.

Attribution Link

Difficulty: Intermediate

Servings: About 5 to 6 half-pints

Ingredients

1-1/2 cups cut and blanched green or yellow beans (prepared as described)
1-1/2 cups canned, drained, red kidney bean
1 cup canned, drained garbanzo beans
1/2 cup peeled and thinly sliced onion (about 1 medium onion)
1/2 cup trimmed and thinly sliced celery (1-1/2 medium stalks)
1/2 cup sliced green peppers (1/2 medium pepper)
1/2 cup white vinegar (5 percent)
1/4 cup bottled lemon juice
3/4 cup sugar
1/4 cup oil
1/2 tsp canning or pickling salt
1-1/4 cups water

Directions

Wash and snap off ends of fresh beans. Cut or snap into 1- to 2-inch pieces. Blanch 3 minutes and cool immediately. Rinse kidney beans with tap water and drain again. Prepare and measure all other vegetables. Combine vinegar, lemon juice, sugar, and water and bring to a boil. Remove from heat. Add oil and salt and mix well. Add beans, onions, celery, and green pepper to solution and bring to a simmer. Marinate 12 to 14 hours in refrigerator, then heat entire mixture to a boil. Fill clean jars with solids. Add hot liquid, leaving 1/2-inch headspace. Process in a boiling water bath in pints or half pints for 15 minutes @ 0 – 1,000 ft, 20 minutes @ 1,001 – 6,000 ft., above 6,000 ft, 25 minutes.

Categories: Boiling Water Bath, BWB Pickles & Pickled Stuff, BWB Vegetables, Canning, Preserving

Submitted by: wvhomecanner on June 29, 2010