Canning Vegetables


Pickled Asparagus
For six wide-mouth pint jars
10 pounds asparagus
6 large garlic cloves
4½ cups water
4½ cups white distilled vinegar (5%)
6 small hot peppers (optional)
½ cup canning salt
3 teaspoons dill seed
For seven 12-ounce jars
7 pounds asparagus
7 large garlic cloves
3 cups water
3 cups white distilled vinegar (5%)
7 small hot peppers (optional)
1/3 cup canning salt
2 teaspoons dill seed

Packing Jars

  1. Preheat lids (per manufacturer's directions)
  2. Pack food and liquid to within 1/2 inch from top of jar
  3. Run a plastic spatula around inside of jar to remove air bubbles
  4. Wipe jar rims to remove any bits of food that could prevent seal
  5. Adjust lids
Processing (2 different ways to pickle)
Boiling water canner processing
  1. Arrange packed jars on the rack of canner, very hot water should be 1 inch above jar tops, cover.
  2. When the water boils, set timer for recommended time, keep water boiling, add water if needed.
  3. Remove from canner and place on a rack or cloth for 12-24 hours
Low Temperature Pasteurization
  1. Place jars in canner, water 1 inch above jar tops.
  2. Heat water to 180*-185*, process for 30 minutes
  3. Remove from canner and place on a rack or cloth for 12-24 hours
Testing Seals
  1. Test each jar within 12 to 24 hours
  2. Jars are sealed if the lid has popped down in the center and doesn't move farther down when you press on it.
  3. Jars that are not sealed can either be refrigerated or reprocessed. To reprocess remove lid, clean rim, use new lid and process again for full time. Quality will not be as good.


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