3 Bean Salad for Canning
Makes 6 qts.



6 cups green beans
6 cups cooked red beans
4 cups cooked garbonzo beans
2 large sweet onions, peeled and sliced thin
2 large green peppers, seeded and sliced
2 cups white vinegar
1 cup lemon juice
3 cups sugar
1 cup oil
2 t canning salt
5 cups water

Wash green beans, snap off ends and cut into 1 to 2 inch pieces.  Blanch and cool immediately.  Prepare and set aside all other veggies.   In a large stock pot, combine vinegar, lemon juice, sugar and water.  Bring this to a boil and remove from heat.  Add the oil, and salt, mix well.  Add beans, onions, and green pepper to the mix and bring to a simmer.  Marinate for 12 to 14 hours in the refrigerator.  When marinateing is over, heat entire mixture to a boil.  Fill clean jars with the mixture.   Add any amount of the hot liquid necessary to bring the level of the jars to inch from the top.  Put clean lids and rings on and process in a boiling water bath for 30 minutes. 

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