Preserved Asparagus

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READY IN: 25mins
SERVES: 32
YIELD: 8 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Into each of 8 clean, sterilized canning jars, place 1 hot pepper, 1/2 teaspoon dill seed, 1/2 teaspoon mustard seed, and 1 garlic clove.
  • Firmly pack asparagus into jars, but don't force them; trim so that there is 1/2 inch head space.
  • In a saucepan, combine vinegar, water, and salt; heat to boiling.
  • Pour boiling mixture over asparagus, leaving the 1/2 inch head space.
  • Use a plastic knife to release any air bubbles and seal jars.
  • Process in a water bath canner for 10 minutes (start timing when water reaches a boil); let sit for 2 weeks before sampling.
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