by Kathy Hamman Miller
Dilled pickle asparagus
Wash and sterilize wide mouth quart jars. Wash and cut asparagus to fit, tops should come under where the ring is screwed on, under the screw lines.
Before filling jars add to each:
Heaping 1/2 teaspoon of dill weed
3/4 teaspoon minced garlic
1/4 teaspoon crushed dried red chili peppers
Pack jars tightly by cutting the asparagus to fit under the glass screw line, with the heads up. I put the left over pieces that were long enough from the trimmings in pint jars – cutting the spice in 1/2.
Brine – 2 1/2 cups vinegar
2 1/2 cups water
1/4 cup canning salt
Bring to boil stirring to dissolve salt. Pour over the asparagus and fill to the glass screw line to cover the heads. Place the lids on jars and screw the rings on until firmly tightened. Place sealed jars in canner and fill with water 1/2 inch above jars. For quarts, bring to boil, and boil slow for 20 minutes. For pints, slow boil for 10.
Remove from canner and listen for the seals to ping, which means it’s a good seal. As kids, we would go picking in the morning and the canning would be done by afternoon. It was a community project that the whole family did, everyone had a part in it. Seven quarts fit in a canner at one time, so when that 7th ping was heard, a job was well done.
