|1½ cup||Green or yellow beans (cut and blanched; prepared as below)|
|1½ cup||Canned red kidney beans (drained)|
|1 cup||Canned garbanzo beans (drained)|
|½ cup||Thinly sliced onion|
|½ cup||Thinly sliced celery|
|½ cup||Sliced green peppers|
|½ cup||White vinegar (5 percent)|
|¼ cup||Bottled lemon juice|
|½ teaspoon||Canning or pickling salt|
|1,001 - 6,000 ft: 20 min.|
|Above 6,000 ft: 25 min.|
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 ½-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
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