Pickled Three Bean Salad Canning Recipe is so easy and makes a great summer side dish. This one is husband approved! Step-by-step canning guide for a home canned version.
½cupwhite vinegaror apple cider vinegar (5 percent acidity, check your label)
¼cupbottled lemon juice
¾cupsugar
¼cupoil
½tspcanning or pickling salt
1-1/4cupswater
Instructions
3 Bean Salad
Prepare fresh green beans by cutting into 2 inch pieces and blanching for 3 minutes then cool.
Prepare pre-canned kidney and garbanzo beans. Drain and rinse well.
Prepare onions, celery, peppers.
Measure all beans and vegetables and combine in a large bowl.
Combine the vinegar, lemon juice, sugar and water. (not the oil or salt yet) Bring to a boil and turn off heat.
Add oil and salt, stir and add beans and vegetables. Bring entire mixture to a simmer. Remove from heat and allow to marinate in the refrigerator. 12 to 14 hours. (I do overnight)
Reheat mixture to a boil. And you are ready to can.
Packing the Jars
Using a slotted spoon, fill 1/2 pint or 1 pint jars jars with solids. Leave 1/2 inch headspace.
Using a ladle add the hot liquid over the solids. Leave 1/2 inch headspace.
Remove air bubbles and check your headspace again. Adjust if needed.
Wipe rims of jar clean with damp towel or paper towel.
Add your canning lids and rings, finger tight.
Place the jars in the canner and process according to the instructions below
Processing with Water Bath Canner
After all jars are in the canner, lower rack into the water. Bring to a boil.
When the water comes to a rolling boil, start your time.
Processing Time
Half Pints and Pints are processed for the same amount of time. Quarts are not recommended.
0-1000 feet - 15 minutes
1001-6,000 - 20 minutes
Above 6,000 feet 25 minutes.
Process for the full time indicated, adjusting the heat as needed to maintain a boil for the entire processing time.
Cool Down Time
When processing time is completed turn off the heat.
Remove the canner lid and wait 5 minutes.
Remove your jars. Some bubbling is normal but you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars.
Put the jars a few inches apart on a thick towel and allow them to cool to room temperature undisturbed. 12 hours is suggested.
When the jars are cooled, remove the metal bands, check the seals, wash jars, dry completely, and store in a cool dark place.
Notes
This recipe is a great candidate for steam canning. Check the directions for using your steam canner. Or check this post https://www.simplycanning.com/steam-canner/The kidney and garbanzo beans in this recipe are pre-canned. If you want to start from fresh, simply cook the beans as if you are ready to serve, then continue with the recipe. Do not use dried uncooked beans.Resource National Center for Home Food Preservation