Pickling and Canning Asparagus
Processing method: Pressure canner only
Processing pressure: 10 lbs weighted gauge, 11 lbs dial gauge (adjust pressure with altitude.)
Processing time: Process pint jars for 10 minutes or quart jars for 20 minutes.
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
- Denali Lids and Rings
- 10 to 12 pounds asparagus
- 7 large cloves garlic cut in half
- 5 cups water
- 5 cups vinegar
- 5 tablespoons canning/pickling salt
- 4 tablespoons sugar
Canning asparagus is an easy process anyone can try at home. The very first step is to clean and warm up your jars. There's many ways you can do this from putting them upside down in an oven or just putting boiling hot water in them.
After that we can move on to preparing the asparagus. Measure out the size you need by putting a spear in your jar, cut it ½ inch below the jar top and use that as a reference size for the others.
Now peel your garlic cloves and slice them in half, this will bring out more flavor.
Now it's time to make the brine. Get 5 cups of water and 5 cups of vinegar (any kind) in a large pot. Add 5 TB of pickling salt and 4 TB sugar. Stir well and bring to a slow boil.
Grab your warm jars and place a garlic clove, peppercorns, and a few shakes of red pepper flakes (peppercorn and red flakes are optional). Now add your spears of asparagus. Squeeze in as many as you can without breaking them. Repeat this until you have all your asparagus filled in the jars. Finally add brine into your jars using a funnel, make sure to leave ½ inch of headspace. Go around the jars with a little spatula to remove any air bubbles, clean off rims and seal lid fingertip tight.
Process the jars by bringing the water to a high boil for 10 minutes, remove them and wait for the jars to cool. Check seals and store away!