*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beans
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Green and/or yellow beans
    2       c            Julienne strips of red
                         -peppers (sweet)
    1 1/2   c            Onions, coarsely chopped
    1       t            Tumeric
      1/3   c            Dry mustard
      1/3   c            All purpose flour
    1 1/2   ts           Salt
    1 1/3   c            Brown sugar, firmly packed
    1       c            Cold water
    2       c            White or cider vinegar
    1       tb           Celery seeds
    1 1/2   ts           Mustard seeds
   Remove stem end from beans; cut beans into 1 inch
   lengths.  There should be about 8 cups. In a large pot
   of rapidly boiling water, cook beans, about 1/3 at a
   time, until tender-crunchy, about 3 minutes. As each
   batch cooks, transfer immediately to large bowl of
   cold water to chill. Blanch peppers and onions in
   similar way, boiling peppers for 1 minute and onions
   for 2 minutes.  Drain thoroughly. In a medium bowl,
   blend tumeric, mustard, flour and salt into sugar.
   Stir in cold water to make a smooth paste. In a large
   heavy preserving kettle, combine vinegar and celery
   and mustard seeds; bring to boil. Stir in about 1 cup
   of spiced vinegar into mustard paste, then whisk
   mustard past into spiced vinegar in saucepan. Cook
   over medium heat, whisking constantly until sauce is
   smooth. Reduce heat and simmer uncovered, for 5
   minutes.  Pour drained vegetables into sauce; mix well
   and return to a boil.  Reduce heat and simmer 4 - 5
   minutes or until vegetables are tender.  Ladle into
   hot sterilized jars leaving 1/8 inch head space. Seal.
   I prefer to process these in a boiling water bath for
   10 minutes for 1/2 pint jars and 15 minutes for pint
   jars. Makes about 9 cups.
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