| 1 | Yield: about 5 to 6 half-pints procedure: wash and snap off ends of fresh beans. |
| 2 | Cut or snap into 1- to 2-inch pieces. |
| 3 | Blanch 3 minutes and cool immediately. |
| 4 | Rinse kidney beans with tap water and drain again. |
| 5 | Prepare and measure all other vegetables. |
| 6 | Combine vinegar, lemon juice, sugar, and water and bring to a boil. |
| 7 | Remove from heat. |
| 8 | Add oil and salt and mix well. |
| 9 | Add beans, onions, celery, and green pepper to solution and bring to a simmer. |
| 10 | Marinate 12 to 14 hours in refrigerator, then heat entire mixture to a boil. |
| 11 | Fill clean jars with solids. |
| 12 | Add hot liquid, leaving ?inch headspace. |
| 13 | Adjust lids and process according to the recommendations in table Table Recommended process time for pickled three-bean salad in a boiling water canner. |
| 14 | Style of pack: hot. |
| 15 | Jar size: half-pints or pints. |
| 16 | Process time at altitudes of 0 - 1,000°Ft: 15 min. 1,001 - 6,000°Ft: 20 min. above 6,000°Ft: 25 min. ======================================================= === * usda agriculture information bulletin no. |
| 17 | 539 (rev. |
| 18 | 1994) * meal-master format courtesy of karen mintzia |
