Chunky Mustard Beans With Red Peppers

2 pounds green and/or yellow beans
2 cups julienne strips of sweet red peppers
1 1/2 cups coarsely chopped onions
1 teaspoon tumeric
1/3 cup dry mustard
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1 1/3 cups brown sugar - (firmly packed)
1 cup cold water
2 cups white or cider vinegar
1 tablespoon celery seeds
1 1/2 teaspoons 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 turmeric, 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 paste 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 to 5 minutes or until vegetables are tender. Ladle into hot sterilized jars leaving 1/8-inch head space. Seal. Process jars in a boiling water bath for 10 minutes for half-pint jars and 15 minutes for pint jars.
This recipe yields about 9 half-pints.

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