Saturday, May 30, 2020

The 2020 Canning Season Begins! Pickled asparagus- Batch recipe

This recipe is based on a similar one from BATCH, an amazing preserving book which includes preserving, fermenting, dehydrating recipes... I love that the stalks I don't use for this recipe are used to make asparagus relish.  Perfect! Everything was canned...

I love spending a Saturday morning in the kitchen- a wonderful beginning to the 2020 canning season.

To make three 500 ml or four 750 ml jars


5 lb           asparagus, cleaned and tops only cut to the length of the jar
3 cups      white wine vinegar (must be 5 per cent acidity or more)
2½ cups   water
½ cup       lemon juice   (or use lime juice)
3 tbsp       honey
6              green garlic "scallions", slightly smashed (or use garlic cloves)
24            whole peppercorns
1½ tsp     cayenne pepper
1/2 tsp     ground turmeric

Make the pickled spears:
Prepare your canning pot and rack, and sterilize your jars and lids. Prepare a bowl of ice-cold water.

In a pot of boiling water, blanch the asparagus for 10 seconds; remove and place in the cold water.

Make a brine by placing the vinegar, water, lemon juice, and honey in a pot and mixing them well. Bring to a simmer over medium heat for 3 minutes.

Remove the jars from the canner and turn the heat to high.

Place 2 green garlic scallions, 8 peppercorns, and ½ tsp (2 ml) cayenne  and 1/4 tsp turmeric in each jar.

Pack the jars with asparagus as tightly as you can; they will shrink as they cook.

Fill each jar with brine, leaving ½ inch of headspace. Gently jostle the jars or use the handle of a spoon to release any air bubbles. Wipe the rims of the jars, apply the lids, and process for 10 minutes. Remove the jars and allow them to cool.

Note: Eat after six weeks and within two years.

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