Three Bean Salad – A Canning 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
6-7pint jars 1.5hours
Cook Time
15 minutes
Servings Prep Time
6-7pint jars 1.5hours
Cook Time
15 minutes
Ingredients
Veggies and Beans
  • 4-1/2cups green beans1-1/2 inch pieces
  • 4-1/2cups yellow wax beans1-1/2 inch pieces
  • 1can garbanzo beansdrained and rinsed
  • 1can red kidney beansdrained and rinsed
  • 2cups celery3/4 inch slices
  • 1-2/3cups red onionthin slices
Brine
  • 2-1/2cups sugar
  • 1tbsp mustard seeds
  • 1tsp celery seeds
  • 4tsp pickling salt
  • 3cups white vinegar
  • 1-1/4cups water
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.