Pickle canning recipe published by Mrs. Wages (United States).
Food in Jars' Dilled Asparagus — Mrs. Wages
Pickle canning recipe published by Mrs. Wages (United States).
Ingredients
Ingredients
- 3 lb asparagus, trimmed to fit your jars
- 1 1/2 cups white vinegar
- 1 1/2 cups filtered water
- 2 Tbsp Mrs. Wages® Pickling and Canning Salt
- 4 garlic cloves, peeled
- 2 tsp dill seed
- 1/2 tsp black peppercorns
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
Canning method
- Prepare jars and lids according to manufacturer's instructions for sterilized jars. Keep jars hot. Combine white vinegar, water and salt in a saucepan and bring to a boil. Fill a pan with several inches of water and bring to a boil.
- While the blanching pot heats, wash asparagus and trim to fit in your jars. When water is boiling, blanch asparagus for 60 seconds. When time is up, transfer asparagus to a colander and rinse with cold water. Remove jars from the canning pot and drain.
- Divide garlic cloves, dill seed and black peppercorns between the jars. Pack your blanched asparagus into your jars, tips up. Pour pickling liquid over the asparagus, leaving 1/2-inch headspace. Tap jars gently to remove any air bubbles.
- Wipe 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.
- Processing: As published by Mrs. Wages: "Process asparagus pickles for 15 minutes" (boiling water bath canner) - 15 minutes.
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Recipe Notes
Source: Mrs. Wages
Safety: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Altitude: The source record does not provide a complete altitude-adjustment table. Confirm the required adjustment for your elevation with current authoritative home-canning guidance before processing.
Source: Mrs. Wages. Mrs. Wages recipe page (URLs enumerated from https://www.mrswages.com/cp_recipe-sitemap.xml). SAFETY: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude. Full method and quantities at the source: https://www.mrswages.com/recipes/food-in-jars-dilled-asparagus/
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