INGREDIENTS

INSTRUCTIONS

Remove stem end from beans; cut beans into 1 inch lengths. There
should be about 8 cups. In a large pot of rapidly boiling water, cook
beans, about 1/3 at a time, until tender-crunchy, about 3 minutes. As
each batch cooks, transfer immediately to large bowl of cold water to
chill. Blanch peppers and onions in similar way, boiling peppers for  1
minute and onions for 2 minutes.  Drain thoroughly. In a medium  bowl,
blend tumeric, mustard, flour and salt into sugar. Stir in cold  water
to make a smooth paste. In a large heavy preserving kettle,  combine
vinegar and celery and mustard seeds; bring to boil. Stir in  about 1
cup of spiced vinegar into mustard paste, then whisk mustard  past into
spiced vinegar in saucepan. Cook over medium heat, whisking  constantly
until sauce is smooth. Reduce heat and simmer uncovered,  for 5
minutes. Pour drained vegetables into sauce; mix well and  return to a
boil.  Reduce heat and simmer 4 - 5 minutes or until  vegetables are
tender.  Ladle into hot sterilized jars leaving 1/8  inch head space.
Seal. I prefer to process these in a boiling water  bath for 10 minutes
for 1/2 pint jars and 15 minutes for pint jars.  Makes about 9 cups.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 1707
Calories From Fat: 141
Total Fat: 16.6g
Cholesterol: 39mg
Sodium: 4822.5mg
Potassium: 1686.2mg
Carbohydrates: 374g
Fiber: 8.5g
Sugar: 319.8g
Protein: 29.1g