Marinated Summer Vegetables: a canning recipe

closer marinated veg 2.jpg l love marinated three bean salad, so when I found a canning recipe for it I was really excited to try it.  The only problem was it called for green peppers which I don’t care for, and which aren’t traditionally found in a three bean salad.  I’ve noticed that a lot of canning recipes call for green peppers where I wouldn’t normally suspect them and I’m sure this is because everyone grows them and then doesn’t know what to do with them.  Toss them in the pickle!  Toss them in the sauce!  Put them in the piccalilli!.

If you ask your local extension service about substitutions in canning recipes you are almost guaranteed to be told: NEVER MAKE SUBSTITUTIONS! and then they’ll fall into a dead faint.  They take this subject very seriously, and rightly so.  The danger of making substitutions in a canning recipe is that you  might alter the acidity level of the food which may possibly make it unsafe to can.

I chose to call my local extension office for advice and I ended up having to talk to the head master canner because the other ones were too scared to answer my question: can I safely replace the bell peppers in this recipe with more of some of the other items such as the green beans?  She looked into it and came back with the answer that it was safe.  She went on to explain that there was no reason other vegetables couldn’t be used in this recipe in place of what’s already in it, that the kidney beans and the chick peas were the lowest acidity items in the recipe and as long as I don’t skip the over night marinating step, I can make substitutions in this recipe.

Why is marinating this recipe for at least twelve hours important?  Because you need to allow the beans, which have the lowest acidity level of all the vegetables in this recipe to become well saturated with the marinating liquid which ensures that the beans are at the proper acidity level.

I’m offering two versions here: Marinated Summer Vegetables and Marinated 3 Bean Salad.  What I love about these recipes is that when it’s the middle of winter and there isn’t a lot to put on a salad I can drain a jar of these and add half a cup to a bed of lettuce and enjoy summer vegetables in winter.

marinated veg in pot.jpg

Marinated Summer Vegetables
yield approximately 6 pints

Ingredients:
5 cups equal parts corn, green bean, and summer squash
1/2 onion, quartered and very thinly sliced
1/2 cup celery, thinly sliced
1 1/4 cups water
1/2 cup white vinegar (5% acidity)
1/4 cup lemon juice
1/4 cup olive oil
1/2 tsp pickling salt
2 tsp dried oregano

Method:

Wash the vegetables and cut so that the pieces are all between one and two inches.  For example: I cut my zucchini in half lengthwise and then into 1/2″ thick slices except for the really small ones which I sliced into 1/2″ thick rounds.  Add the celery and onion and mix them all together.

In a big nonreactive pot mix the water, vinegar, and lemon juice and bring to a boil, then remove from the heat.  Add the oil, salt, and oregano and mix well.  Add all the vegetables to the solution and bring to a simmer.  Remove from heat and let it cool down before adding it to the fridge to marinate for a minimum of 12 hours.  I let mine marinate for almost 24 hours because that’s when I could get back into the kitchen to process them.

Once the vegetables have marinated, bring them back to a boil and fill clean hot jars with the vegetables, topping each jar up with marinating liquid, leaving 1/2″ head-space.  Adjust the lids and process for 15 minutes in a water bath canner.

Variation:

Marinated 3 Bean Salad

yield approximately 6 half pints

Ingredients:

2 cups green beans, cut into 1-2″ pieces
1 1/2 cups red kidney beans, cooked and drained
1 1/2 cups chick peas, cooked and drained
1/2 onion, quartered and very thinly sliced
1/2 cup celery, thinly sliced
1 1/4 cups water
1/2 cup white vinegar (5% acidity)
1/4 cup lemon juice
1/4 cup olive oil
1/2 tsp pickling salt
2 tsp dried oregano

Method:  Follow the same instructions for the Marinated Summer Vegetables (given above).

Recipe notes:  If you are one of those people with lots of green peppers to use up, reduce the green bean quantity by 1/2 cup and add 1/2 cup thinly sliced peppers if you’re making the 3 Bean, or you can add them in equal parts to the other summer vegetables in the Marinated Summer Vegetables recipe.  Another safe variation is to do all green beans for the vegetables. 

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2 thoughts on “Marinated Summer Vegetables: a canning recipe

  1. Pingback: 15 Preserved Pickled Vegetables

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