Ingredients
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8
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4
-
4
-
8
-
6
-
5
-
5
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1/2
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-
-
-
-
-
-
Directions
Preserved Asparagus, From indianapublicmedia org , From indianapublicmedia org
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Steps
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1
Done
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Into Each of 8 Clean, Sterilized Canning Jars, Place 1 Hot Pepper, 1/2 Teaspoon Dill Seed, 1/2 Teaspoon Mustard Seed, and 1 Garlic Clove. |
|
2
Done
|
Firmly Pack Asparagus Into Jars, but Don't Force Them; Trim So That There Is 1/2 Inch Head Space. |
|
3
Done
|
in a Saucepan, Combine Vinegar, Water, and Salt; Heat to Boiling. |
|
4
Done
|
Pour Boiling Mixture Over Asparagus, Leaving the 1/2 Inch Head Space. |
|
5
Done
|
Use a Plastic Knife to Release Any Air Bubbles and Seal Jars. |
|
6
Done
|
Process in a Water Bath Canner For 10 Minutes (start Timing When Water Reaches a Boil); Let Sit For 2 Weeks Before Sampling. |
