Food in Jars’ Dilled Asparagus
- Yields: Two 24-ounce jars or four 12-ounce jars
1Prepare jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
2Combine white vinegar, water and salt in a saucepan and bring to a boil.
3Fill a pan with several inches of water and bring to a boil.
4While the blanching pot heats, wash asparagus and trim to fit in your jars.
5When water is boiling, blanch asparagus for 60 seconds. When time is up, transfer asparagus to a colander and rinse with cold water.
6Remove jars from the canning pot and drain. Divide garlic cloves, dill seed and black peppercorns between the jars.
7Pack your blanched asparagus into your jars, tips up.
8Pour pickling liquid over the asparagus, leaving 1/2-inch headspace. Tap jars gently to remove any air bubbles.
9Wipe rims, apply lids and rings and process in a boiling water bath canner. Process asparagus pickles for 15 minutes. When time is up, remove jars from canner and let cool on a folded kitchen towel. Sealed jars can be stored in a cool, dark place for up to one year.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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