The Ultimate Guide to Preserving Vegetables by Angi Schneider

Author:Angi Schneider [Schneider, Angi]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2020-05-05T00:00:00+00:00

Preserving Beans Cheat Sheet

Canned Three Bean Salad

While pickled snap bean recipes are easy to find, tested recipes that use dry beans or shell beans and are processed in a water bath canner are rare to find. When I found one, I had to try it. It was good but not quite right for our family, so I made a few tweaks within the approved guidelines and created a new family favorite. This recipe is a two-day process, as the beans need to marinate overnight, but it’s worth the effort.

Makes 11–12 half-pint (250-ml) or 5–6 pint (500-ml) jars

3 cups (330 g) snap beans, chopped, blanched for 3 minutes (here) and cooled

3 cups (770 g) canned and drained or cooked kidney beans

2 cups (480 g) canned and drained or cooked garbanzo beans

1 cup (150 g) chopped onion

⅔ cup (98 g) chopped sweet pepper

1 cup (237 ml) red wine vinegar (5% acidity)

1 cup (237 ml) bottled lemon juice

1½ cups (300 g) sugar

½ cup (118 ml) olive oil

1 tsp sea salt

2½ cups (593 ml) water

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