Delicious 3 Bean Salad - Canning - Rise and Bake with Julie

Prep:30

Cook:20

Total:50

Yield: pints

9 cups fresh green beans, washed, trimmed, cut into 1-inch pieces, and lightly steamed (5-7 minutes)
3 cups garbanzo beans, cooked 2-15 oz cans
3 cups kidney beans, cooked 2-15 oz cans
2 cups celery, thinly sliced
1 ½ cups onion, thinly sliced
1 cup red bell pepper, diced and seeded diced and seeded

Sterilize 11 pint jars (or 5-6 quart jars) and keep hot. Prepare lids per manufacturer’s instructions. Set up water bath canner and bring water to a simmer.
In a large stockpot, combine green beans, garbanzo beans, kidney beans, celery, onion, and red bell pepper. Add hot water to cover; let sit while preparing brine.
In a medium saucepan, combine sugar, mustard seed, celery seed, pickling salt, vinegar, and water. Bring to a boil, stirring to dissolve sugar. Simmer for 5 minutes.
Drain vegetables. Pack tightly into hot jars, leaving ½-inch headspace. Press gently to minimize gaps.
Ladle hot brine over vegetables, maintaining ½-inch headspace. Remove air bubbles with a skewer. Add more brine if needed.
Wipe jar rims. Place lids on jars and screw on bands until fingertip-tight.
Process in water bath canner at a rolling boil for 15 minutes (adjust for altitude: add 5 minutes for 1,001-3,000 ft, 10 minutes for 3,001-6,000 ft, 15 minutes above 6,000 ft).
Turn off heat, let jars sit in canner for 5 minutes, then remove and cool for 12-24 hours.
Check seals (lids should be concave). Remove bands, wipe jars, and store in a cool, dark place for up to 1 year. Refrigerate unsealed jars and use within 1 month.

For 5-6 quart jars, increase brine by 1.5x if needed (9 cups vinegar, 3.75 cups water, 5.25 cups sugar, 3 tbsp mustard seed, 3 tsp celery seed, 3.75 tbsp pickling salt).
Pack vegetables tightly to reduce brine needs.
Use 5% acidity vinegar for safe canning. Follow USDA canning guidelines.
Let jars sit 2-4 weeks for best flavor.

Servings: pints

Calories: 170kcal