Q about canning beans in a recipe

i_am2bz

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There is a recipe for "pickled 3 bean salad" in the Ball canning book that I'd like to try. HOWEVER...it includes Lima beans. :sick

I love 3 bean salad, but I always make it with red kidney beans. So, my question is, if I were to substitute kidneys, could I still use a WB canner? :fl
 

Wannabefree

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I would, because I can't for the life of me think how it would really alter the recipe as far as acidity :hu Acidity is what makes the difference between either having to can it WB or pressure canning.
 

old fashioned

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I'd think since it was 'pickled', it would be okay. As stated, it's the acidity from the vinegar used to pickle it. Most anything pickled is safe to WB.


:hide but then I WB everything-pickled or not.....though I haven't tried dried beans.....YET! :hide
 

patandchickens

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I would not think twice about it myself. They're structurally the same, and same-size-or-smaller. And it's pickles.

Go for it, IMO :)

Good luck, have fun,

Pat, who far prefers lima beans to kidney beans LOL
 

moolie

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ditto ditto ditto, as long as the measurements are the same--beans are beans, and pickles are pickles :)
 

i_am2bz

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Cool!!! :woot

Thanks, ya'll!! (I was afraid the canner would blow up or something. :p )
 

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