| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Canning, Salads, Vegetables | 5 | Half-pints | |
INGREDIENTS
| 1 1/2 | c | Green or yellow beans (cut and blanched; prepared as below) |
| 1 1/2 | c | Canned red kidney beans (drained) |
| 1 | c | Canned garbanzo beans (drained) |
| 1/2 | c | Thinly sliced onion |
| 1/2 | c | Thinly sliced celery |
| 1/2 | c | Sliced green peppers |
| 1/2 | c | White vinegar (5 percent) |
| 1/4 | c | Bottled lemon juice |
| 3/4 | c | Sugar |
| 1/4 | c | Oil |
| 1/2 | ts | Canning or pickling salt |
| 1 1/4 | c | Water |
| 1,001 – 6,000 ft: 20 min. | ||
| Above 6,000 ft: 25 min. |
INSTRUCTIONS
Yield: About 5 to 6 half-pints Procedure: 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. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Three-Bean Salad in a boiling water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”