Canning Three Bean Salad
Ingredients
Scale
- 1 1/2 cups dry kidney beans
- 1 1/2 cups dry chickpeas (garbanzo beans)
- 1 lb green beans (should be 3 cups once trimmed and cut)
- 1 large onion
- 2 stalks celery
- 1 green bell pepper
- 1 3/4 cup distilled white vinegar
- 1/2 cup lemon juice
- 1 Tablespoon salt
- 4 1/2 cups water
Instructions
- The evening before you plan to make this salad, soak kidney beans and garbanzo beans in about a quart of water each.
- The next day, drain beans and rinse well. Place in a large pot, and cover with plenty of water, and simmer until tender.
- While the beans cook, trim ends from green beans, and cut into bite-sized pieces
- Blanche in boiling water for 3 minutes, then immediately transfer to ice water or rinse with cold water to stop cooking.
- Slice onion, celery, and bell pepper into bite sized pieces.
- Combine vinegar, lemon juice, salt, and water in a large pan, and heat to a simmer, stirring a few times until the salt is dissolved.
- When beans are cooked, drain, and add to pot of brine, along with green beans, and other vegetables, and stir.
- Sterilize canning jars, and pack with pickle mixture, leaving a half inch headspace.
- Wipe rims clean, and screw down lids and rings.
- Place in hot water bath canner, ensuring the water reaches a depth of at least one inch above the tops of jars, and bring to a rolling boil.
- Process pints for 15 minutes, or quarts for 20 minutes.
- Remove from heat, and let cool 15 minutes before removing jars.
- Let jars cool overnight up to 24 hours, covered with a towel to protect from drafts while the jars are still hot.
- Check seals, wash jars if needed, and store in a cool place out of direct light.
Find it online: https://frugalfarmwife.com/article/canning-three-bean-salad/