Canning Pickled Asparagus

Asparagus is one of our favorite veggies and we usually eat it fresh.  It recently went on sale for less than $1 per pound so I decided to try pickling it.

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Here is the roughly 4 pounds of asparagus that I started with.

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The asparagus needs to be trimmed to 3/4 inch shorter then the height of the jar.  I used pint and a half wide mouth jars in order to preserve most of the length of the asparagus and saved the bottoms for another purpose.

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The asparagus was then blanched in batches for about 30 seconds until bright green in a large pot of salted water and immediately put into ice water to chill.  It should be chilled for at least a half hour so more ice may be needed to keep the water cold.

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After chilling for a half hour, the asparagus was removed from the water and laid out to drain while the pickling liquid was prepared.

Pickling Liquid for Asparagus:

1/4 cup granulated sugar

2 Tbsp pickling or canning salt

3 1/2 cups white vinegar

2 1/2 cups water

Combine in large pot and bring to a boil for one minute over medium-high heat.

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Add asparagus and simmer until heated through.

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The asparagus will change from a bright green to a brownish green while simmering.

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In each prepared jar place 1/2 to 1 tsp of minced garlic and 1/2 tsp mustard seeds.  Pack the asparagus tips down into the jars, leaving room for the pickling liquid.  Pour in the liquid leaving 1/2 inch of headspace.  Remove any air bubbles and adjust headspace if needed.  Wipe rims and put lids/rings on.  Process for 10 minutes, adjusting for altitude.  This yielded three pint and a half jars.

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