I’m not much of a gardener, but boy, do I love to can!
It’s asparagus season here in Eastern Oregon and you know what THAT means!
I thought you just might like to go along for the ride.
Pick up some garlic and jalapenos…..
and some asparagus.
As usual, it’s “go big or go home” here in the Huntington house.
I started with 30 pounds which made 25 quarts.
Gather your jars.
Wash the asparagus. I’m lucky to have a nice deep sink which is a perfect soak bath.
Wash your jar rings.
I use my dishwasher to wash the jars. It’s perfect because it sterilizes the jars, too and they stay clean until you are ready to use them.
Next you’ll cut the spears to fit in each jar.
Add a garlic clove, slice of onion and half a jalapeno. I left the seeds in.
Now for the brine.
Since most of you don’t live here in the Huntington house, I thought I’d pare it down a bit and make this recipe for a more realistic 10 pounds of asparagus. Of course if you live by the “go big or go home” motto, feel free to adjust accordingly.
This is what you will need for 10 pounds of asparagus:
10 cups white vinegar
12.5 cups water
5 Tablespoons pickling spice
10 Tablespoons canning salt
2.5 teaspoons dill weed
2.5 Tablespoons red pepper flakes if you like a bit of a kick
Combine in a large pot and boil for 15 minutes.
Of course this amount may vary due to how tightly you pack the jars.
10 pounds should make approximately 8 or 9 quarts of pickled asparagus.
Fill each jar with brine to 3/4 inch from the top.
Be sure to boil the lids for a few minutes before putting them on jars.
Next put on the hot lids and rings.
Process the jars for 15 minutes.
And before you know it you’ll be the life of the party when you show up with this beauty in your hands.