Canning Recipes




Pickled Three-Bean Salad
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
1 1/2 cups green or yellow beans
1 1/2 cups drained canned red kidney beans
1 cup drained canned garbanzo beans
1/2 cup thinly-sliced peeled onion
1/2 cup thinly-sliced trimmed celery
1/2 cup sliced green peppers
1/2 cup white vinegar, 5% acidity
1/4 cup bottled lemon juice
3/4 cup sugar
1/4 cup oil
1/2 teaspoon canning or pickling salt
1 1/4 cups water

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 hot, clean jars with solids. Add hot liquid, leaving 1/2-inch
headspace. Adjust lids and process for 15 minutes in a boiling-water
bath.

This recipe yields about 5 to 6 half-pints





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