| 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
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