Pickled Asparagus

  

Quantity: 6 pints

Jar size: Pints-wide mouth

Ingredients:

10 pounds asparagus

6 large garlic cloves

4½ cups water

4½ cups white distilled vinegar (5%)

6 small hot peppers (optional)

½ cup canning salt

3 teaspoons dill seed

Instructions:

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash asparagus well, but gently, under running water. Cut stems from the bottom to leave spears with tips that fit into the canning jar with a little less than ½-inch headspace. 

3. Peel and wash garlic cloves. Place a garlic clove at the bottom of each jar, and tightly pack asparagus into jars with the blunt ends down.

4. In an 8-quart Dutch oven or saucepot, combine water, vinegar, hot peppers (optional), salt and dill seed. Bring to a boil. Place one hot pepper (if used) in each jar over asparagus spears. Pour boiling hot pickling brine over spears, leaving ½-inch headspace.

5. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

6. Process jars immediately in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Allow pickled asparagus to sit in processed jars for 3 to 5 days before consumption for best flavor development.

 

 

 

Processing time:

Processing Times for Boiling Water Canner

 

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft

Raw

Pints

10 min

15 min

20 min

Source:

National Center for Home Food Preservation




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