I was doing a little bit of research on Pinterest one lazy Saturday morning and much to my glee I discovered that I could water bath can three bean salad! Excited to try a new canning recipe I went straight to a local farm and filled up on beans, celery and onions.  Unfortunately our bean plants aren’t too happy this year so I needed to top up my supply and I’m always happy to support local farms.

Just as a note this recipe comes from the USDA Complete Guide to Home Canning so it has been tested and is a safe recipe to use.  With canning, especially water bath canning, becoming more popular with each passing summer there are a lot of recipes floating around on the Internet. Now I’m not saying they are all bad. In fact many of them are excellent and safe to use, but until you get the hang of things it’s always good to get your recipes from a reputable source like Ball or Bernardin or other such sources.

Three Bean Salad - A Canning Recipe

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A classic and delicious recipe that can be served at any picnic, family BBQ or for a snack in the middle of the winter when you are missing local vegetables!

Servings	Prep Time
6-7 pint jars	1.5 hours

Cook Time

15 minutes

Servings Prep Time 6-7 pint jars 1.5 hours

Cook Time 15 minutes

Three Bean Salad - A Canning Recipe Print Recipe A classic and delicious recipe that can be served at any picnic, family BBQ or for a snack in the middle of the winter when you are missing local vegetables! Servings Prep Time 6-7 pint jars 1.5 hours Cook Time 15 minutes Servings Prep Time 6-7 pint jars 1.5 hours Cook Time 15 minutes

Ingredients

Veggies and Beans

• 4-1/2 cups green beans 1-1/2 inch pieces
• 4-1/2 cups yellow wax beans 1-1/2 inch pieces
• 1 can garbanzo beans drained and rinsed
• 1 can red kidney beans drained and rinsed
• 2 cups celery 3/4 inch slices
• 1-2/3 cups red onion thin slices

Brine

• 2-1/2 cups sugar
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 4 tsp pickling salt
• 3 cups white vinegar
• 1-1/4 cups water

Servings: pint jars

Instructions

1. Prepare jars and lids. I sterilize my jars in the oven for a minimum of 10 minutes at 225 degrees Fahrenheit. I keep my lids at a simmer on the stovetop until I need them.
2. In a large saucepan or stockpot combine green beans, yellow wax beans, garbanzo beans, red kidney beans, celery and onions. Cover with water and bring to a boil. Reduce heat and boil gently for 5 minutes until the vegetables are warmed through. Drain hot vegetables and immediately pack into sterilized jars leaving 1/2 inch headspace.
3. While your vegetables are boiling, in a separate saucepan combine sugar, mustard seeds, celery seeds, pickling salt, vinegar and water. Bring to a boil over medium/high heat. Reduce heat and let simmer for 5 minutes.
4. Ladle hot pickling bring into the jars covering the vegetables, leaving 1/2 inch of headspace in the jar. Remove air bubbles by gently tapping the jars and fill with liquid to adjust. Wipe rim and add hot lids and rings.
5. Put all the filled jars into the water bath canner and process for 15 minutes. Please note that if you live at an elevation higher than 1000 feet you will need longer processing times.

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I hope you’ve enjoyed your canning season so far. Please share with me, through comments here or on my facebook page, what you’ve done this canning season!