Michigan State University Extension
Preserving Food Safely - 01600861


1-1/2 cups cut and blanched green or yellow beans           
 (prepared as below)                                        
1-1/2 cups canned, drained, red kidney beans                
1 cup canned, drained garbanzo beans                        
1/2 cup peeled and thinly sliced onion                      
 (about 1 medium onion)                                     
1/2 cup trimmed and thinly sliced celery                    
 (1-1/2 medium stalks)                                      
1/2 cup sliced green peppers (1/2 medium pepper)            
1/2 cup white vinegar (5% acidity)                          
1/4 cup bottled lemon juice                                 
3/4 cup sugar                                               
1/4 cup oil                                                 
1/2 tsp. canning or pickling salt                           
1-1/4 cups water                                            

     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 hot,  clean  jars  with
solids.  Add hot liquid, leaving 1/2-inch headspace.  Adjust
lids and process.                                           

           BEAN SALAD IN A BOILING-WATER CANNER             

                     Process Times at Altitudes of          

of       Jar        0-           1001-           6001-      
Pack     Size       1000 ft.     6000 ft.        8000 ft.   

Hot   Half-pints    15 min.      20 min.         25 min.    
Hot   Pints         15           20              25         

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