Making and Canning Three Bean Salad
Three Bean Salad is easy to can at home using this recipe. We like to
optimize the color of the green beans beforehand by blanching them for
three minutes and then plunging them into cold water.
Equal mix of Green, Wax
Beans and cooked and rinsed
Red Beans and Garbanzo Beans

weights are always approximated..
 Pint

3/4 lb
 Quart

1-1/2 lbs
Green Bell Pepper, diced
 1/4
 1/2
White Onion, finely sliced
 1/4 medium
 1/4 medium
Red Wine Vinegar
 1/4 cup
 1/2 cup
Vegetable Oil
 1/4 cup
 1/2 cup
Sugar
 1/3 cup
 2/3 cup
Lemon Juice
 1 tablespoon
 2 tablespoons
Pepper
 1/2 teaspoon
 1 teaspoon
Canning Salt
 1/2 teaspoon
 1 teaspoon
Pressure Canner Processing
 25 minutes
 30 minutes
  1. Calculate total ingredients desired using our conversion chart.
  2. Only use perfect beans.
  3. Wash and trim as desired.
  4. Blanch green and wax beans if desired for three minutes to retain color and plunge into
    cold water.
  5. Place all ingredients in large pot.
  6. Bring to a simmer.
  7. Canning using hot pack method with 1” of headspace.
  8. Processing with a Pressure Canner 25 minutes for pints, or 30 minutes for quarts, at 10
    pounds, or 10 pounds for a weighted gauge.
  9. For elevations above 1,000 foot level see Altitude Time Adjustments.
  10. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally.
  11. Labeling and Storing
Follow jar and cap manufacturer's
recommendations and instructions and visit
their websites for updates on a regular basis.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
CanningUSA.COM
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