28 lbs asparagus , washed, trimmed and cut evenly to fit into a 1Quart jar
2 quarts white wine vinegar
1 quart water
2 Tblsp sugar
Per Quart-
1/4 c olive oil
1/2 tsp salt
1/4 tsp celery seed
1/4 tsp freshly ground black pepper
1/4 tsp dried tarragon
1/8 tsp dried thyme
Instructions
Blanch the asparagus in boiling water, 4 lbs at a time, for about 5 minutes then drain.
Bring vinegar, water and sugar to a boil.
Fill the hot, clean jars with oil and herbs.
Evenly divide the asparagus into the jars and pour the hot vinegar mixture into each, leaving 1 inch headspace. Wipe any traces of oil from the rim and adjust lids.
Process in boiling water bath caner for 30 minutes.
Serving
Suggestions
If your asparagus are mature and fibrous, peel from the stem end to make them more tender
Originally Submitted
9/16/2012
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