Safely Canning Pickled Three Bean Salad

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile and is healthier.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while being cost-effective.

Welcome back to Linda's Pantry. Today I'm canning three bean salad.

I'm using a recipe from the National Center for Home Food Preservation.

For my altitude, the canning process will be 15 minutes in half pints or pints.

I'm quadrupling the recipe to make enough for gifts and the year.

I've measured 9 cups of green beans to blanch for 3 minutes.

The green beans are turning bright green as they blanch.

I've rinsed and drained 2 cans each of kidney beans and garbanzo beans.

All other vegetables are chopped and ready to go.

After blanching, I cool the green beans in cold water to stop the cooking process.

Next, I prepare the marinade in a large pot.

I measure 3 cups of sugar for the quadrupled recipe and add it to the pot.

I need 1 cup of lemon juice, so I measure that out.

I need 2 cups of white distilled vinegar, ensuring it's 5% acidity, and add it to the pot.

I measure out 5 cups of water, using Crystal Geyser spring water instead of tap water.

I add 2 teaspoons of salt to the mixture and mix well.

I measure 1 cup of olive oil and add it to the pot.

I bring the mixture to a boil, then remove it from heat.

I add the blanched green beans, kidney beans, garbanzo beans, onions, celery, and red bell pepper to the brine.

I bring the mixture to a simmer and plan to marinate it for 12 to 14 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary