Pickled Three Bean Salad

Pickled Three Bean Salad (Ball Blue Book)

  1 ½     Pounds  Fresh Green Beans -- 4 1/2 cups
  1 ½     Pounds  Fresh Wax Beans -- 4 1/2 cups
  1         Pound  Shelled Lima Beans
  2         Cups  Celery sliced
  1/2       Pound Onion peeled and sliced (about 1 Large)
  1         Cup  Sweet Pepper diced
  2 ½     Cups  Sugar
  3         Cups  White Vinegar
  1         Tablespoon  Mustard Seed
  1         Teaspoon  Celery Seed
  4         Teaspoons  Pickling Salt
  1 ¼     Cups  Water
Wash beans, celery and pepper; Drain. Cut green and wax beans into 1 1/2 inch pieces. Shell lima beans. Combine beans, celery, onion and pepper in a pot..  Cover with boiling water and simmer 8-10 minutes, Drain, keep hot. Bring sugar, vinegar, spices, and water to a boil.  Simmer, covered, 15 minutes
Pack hot vegetables into hot jars, leaving 1/4" headspace.  Ladle hot spiced vinegar over vegetables, leaving 1/4" headspace. Remove air bubbles.  Adjust 2-piece lids.
Process 15 minutes in a boiling water bath canner.

6 Pints