3 Bean Salad - Canning

3 Bean Salad for Canning
Makes 6 qts.

6 cups green beans
6 cups cooked red beans
4 cups cooked garbonzo beans
2 large sweet onions, peeled and sliced thin
2 large green peppers, seeded and sliced
2 cups white vinegar
1 cup lemon juice
3 cups sugar
1 cup oil
2 t canning salt
5 cups water

Wash green beans, snap off ends and cut into 1 to 2 inch pieces. Blanch and cool immediately. Prepare and set aside all other veggies. In a large stock pot, combine vinegar, lemon juice, sugar and water. Bring this to a boil and remove from heat. Add the oil, and salt, mix well. Add beans, onions, and green pepper to the mix and bring to a simmer. Marinate for 12 to 14 hours in the refrigerator. When marinateing is over, heat entire mixture to a boil. Fill clean jars with the mixture. Add any amount of the hot liquid necessary to bring the level of the jars to ½ inch from the top. Put clean lids and rings on and process in a boiling water bath for 30 minutes.

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