Asparagus are in Season. Let’s Pickled and Can Asparagus!

Pickled Asparagus

Makes 4 -1 liter jars

Ingredients

8 cloves peeled whole garlic

8 tables spoon kosher salt

8 tablespoons pickling spice

8 tbsp. sugar

4 tbsp. dried vegetable soup flakes

8 cups white vinegar

4 cups water (boiled)

4 bunches asparagus washed and cut from bottom to pickling jar size (5”)

Preparation and set-up of jars and canning tools

Set-up a table with a large beach towel on it.

Wash canning jars, lids and rims. Put jars upside down on towel and place lids and rims on towel. Wash jar lifter, magnetic lid lifter and ladle. Place on towel.

Boiling method for sanitizing jars

Boiling tools and jars.

Use a 12-20 qt. pot for boiling water.

When water is boiling add jars, rims, lids, jar lifter and magnetic lid lifter. Boil for 1 minute and remove jar lifter and magnetic lid lifter using a pair of tongs. Let jar lifter cool down and then use to remove jars. Remove lids and rims with magnetic lid lifter. Place all boiled items towel.

Preparation of Asparagus

Filling and canning

Place in each jar

2 cloves peeled whole garlic

2 tbsp. kosher salt

2 tbsp. pickling spice

2 tbsp. sugar

1 tbsp. dried vegetable soup flakes

1 bunch asparagus washed and cut to pickling jar size (5”)

Then add 2 cups white vinegar and 1 cups water (boiled)

Leave 1 inch of space at the top of the jar.

Hand tighten lid onto jars.

Boiling method for filled jars

Placed jars in boiling water ensuring that the jars and lids are completely covered with boiling water. Boil for 5 minutes. Remove from water using jar lifter and place on towel. You will hear the lids pop (seal) when they start to cool down. Let sit for 2 hours, tighten rims, shake jar vigorously for 30 seconds and then store in a cool dry place.