Step 1

Cut up green beans into bite-sized pieces (smaller pieces make it easier to add to the jars and to eat afterwards) and prep the other produce. Fill canner 3/4 full with water and set on heat to bring to a simmer.

Step 2

Add all the prepped ingredients to a 6-8 quart stockpot and bring to a boil. Lower heat and let simmer 5 minutes, stirring a couple times.

Step 3

While salad is simmering, wash 5 pint jars with hot, soapy water. Rinse well and then fill again with hot water to sit while finishing cooking. Wash lids and rings to have ready as well.

Step 4

Using a stainless steel canning funnel and slotted spoon, fill the jars with the drained salad. It's easiest to use the slotted spoon to fill the jars with the salad to about an inch of headspace. Then use a stainless ladle to add the liquid leaving a 1/2 inch of headspace. (Doing it this way helps to even out the salad and liquid across all 5 pints).

Step 5

Remove air bubbles with a chopstick (or small spatula) and add more liquid if needed to keep the 1/2 inch headspace. Wipe rim and attach lid to just fingertip tight.

Step 6

Add jar to the canner rack and repeat with remaining 4 jars. TIP: Keep rack above water, fill with all the jars and then lower rack and jars all at once before turning up heat to high to start boiling.

Step 7

When the canner comes to a boil, start timing for 15 minutes. Adjust the heat to keep at a nice, even boil. When done, turn off heat, remove lid and let jars sit in canner 5 minutes (this helps prevent siphoning).

Step 8

Use a jar lifter to remove jars to a towel lined surface (I like to use a tray to be able to move them without disturbing if needed). Cool 12 hours, check lids for seal, label and store.