I bought a jar of 3-bean salad once when I was too lazy to make it. Nothing
compares with fresh.

I usually make it with more than 3 beans: yellow and green, pinto, kidney,
garbanzo, black - whatever is in the cupboard. Add lots of fresh green
pepper and onion and celery. Heat vinegar with a little sugar and pour it
over. Chill 'til dinnertime.

The fresh veggies get soggy when canned and all the flavors mix together.

Other than that, there is probably enough vinegar to make it safe to BWB.

Deb
--
In Oregon, the pacific northWET.


"The Joneses" > wrote in message
...
> George Shirley wrote:
>
> > I never heard of anyone pickling beans but I have soaked them and then
> > canned them in two person servings (pints) on numerous occasions.
>
> I had a market-go-er who asked if I had a recipe for 3 bean salad, and
could this
> be canned. Kidney beans, green or wax beans and ...? Lima beans? Sounds
like a
> possibility to me, but for just BWB it'd have to be pretty sour. Better
not so
> sour & pressure can. Which I aint got - yet. I don't think I'd like the
texture
> of this after freezing it.
> Edrena
>
>
>