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.
RECOMMENDED PROCESS TIMES FOR PICKLED THREE- BEAN SALAD IN A BOILING-WATER CANNER
Process Times at Altitudes of
Style 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