Recipe#3346

Title: 3 Bean Salad

Newsgroups: rec.food.cooking 
 Date: 3 Dec 1996 09:10:43 -0600 
 Message-ID: <581ftj$dju@bonkers.taronga.com> 

1 1/2 pounds green beans
 1 1/2 pounds wax beans
 1 pound lima beans
 2 cups sliced celery (about 3 stalks)
 1 (8-ounce) onion, sliced
 1 cup diced sweet red pepper (about 1 medium)
 2 1/2 cups sugar
 3 cups vinegar, 5% acidity
 1 1/4 cups water
 1 tablespoon mustard seed
 1 teaspoon celery seed
 4 teaspoons salt
 Prepare home canning jars and lids according to manufacturer's
 instructions.
 Wash beans.  Trim ends from green and wax beans and cut into 1 1/2
 inch pieces.  Shell lima beans.  Combine beans, celery, pepper,
 and onion in large saucepot.  Cover with boiling water, cook 7 to
 8 minutes.  Drain.  Bring sugar, mustard seed, salt, celery seed,
 vinegar and water to a boil.  Simmer 15 minutes.  Add drained beans
 mixture.  Heat to a boil.  Pack hot bean mixture into a hot jar,
 leaving 1/4-inch headspace.  Remove air bubbles with a nonmetallic
 spatula.  Place lid on jar.  Screw band down evenly and firmly.
 Process 15 minutes in a boiling-water canner.  Yield, about 5 pints.