Thursday, October 6, 2011

No more tomatoes! How about beans?

After processing about 2 and a half bushels ( over 130 lbs) of tomatoes in a few weeks, I was ready for a change. The green and yellow beans in the market looked so good and tasted almost like candy that I found a recipe for Three Bean Salad, and because they looked so good I doubled the recipe and made 10 cups instead of 5.

Ingredients (doubled - makes 10 cups)
3 cups yellow beans
3 cups green beans
1 cup vinegar (5% acidity)
1/2 cup lemon juice
1.5 cups sugar
2.5 cups water
1/2 cup oil
1 tsp salt for canning
2 cupscanned garbanzo beans (drained and rinsed)
2 medium onions thinly sliced
3 stalks celery thinly sliced
1 medium green pepper diced

1. Cut and blanch beans for 3 minutes in boiling water, then transfer to a cold water bath
2. Combine vinegar, lemon juice, sugar, and water in a stainless steel or enamel stockpot and bring to a boil
3. Remove from heat. Add oil and salt and mix well. Add beans, celery, onions and green pepper. Bring to a simmer
4. Turn off and let cool to room temperature
5. Marinate for 12-24 hours in refrigerator
6. Return to a boil
7. Fill jars, wipe rims, cover with boiled lids and sterilized rings.
8. Process for 20 minutes in a hot water canning bath

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