Wednesday, August 5, 2009
Bean Salad Canning
We have a very good crop of green and yellow string beans this year, so it's time to do some canning. Our three-bean salad is very popular and getting some jars of beans put away in the canning cupboard will get us started on increasing our bean inventory.
The cut beans yielded over 48 cups, and a few onions were cleaned and sliced.
The vegetables were blanched and then marinated in oil, vinegar, lemon juice, water, sugar and salt.
The canned salad base comes out of the boiling water bath which seals the jars. Other types of beans will be added to the mix at preparation time, along with more oil and vinegar dressing.
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