Canned Asparagus


Pulled recipe from Sherri Brooks Vinton. “Put ’em Up!.”

Bought 6 bunches of asparagus at farmers market, processed day-of.

  • 4 pounds asparagus, washed and dried
  • 4 cups cider vinegar
  • 1 cup water
  • ¼ cup salt
  • 2 tablespoons sugar
  • 4 garlic cloves, sliced
  • 1 tablespoon mustard seed
  • 1 teaspoon peppercorns

Doubled the brine.

Asparagus smelled really briny, almost fishy, it got somewhat overwhelming at one point. Washed and cut asparagus to size. Filled 2 jars with the remaining ends. Brought brine to a boil and poured over asparagus. There was a little more brine needed so I topped of the 2 jars of random asparagus with some distilled white vinegar.

Processed for 15 minutes


🔙 Been Making