Canning Pickled Asparagus

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Yes, why don’t we talk about the one vegetable that most people love to hate. I admit asparagus is not for everyone, I personally love it and that is why I learnt how to grow asparagus a few years back. Nowadays, I just enjoy the fruits of my labor every year. With so much of it available I have decided to try canning pickled asparagus.

So as the title suggests not only are we canning our asparagus, we are also pickling it. This is done by adding a special mix of herbs into the mix before processing the jars. As complicated as it may sound, it is actually a pretty easy process especially if you are already super friendly with your water bath canner, as you know I am.

Canning Pickeled Asparagus
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Here’s What You’ll Need:

  • fresh asparagus
  • dill seed
  • dill weed
  • garlic cloves
  • whole peppercorns
  • celery seed
  • mustard seed
  • vinegar
  • apple cider vinegar
  • water
  • canning salt
  • sugar
  • canning jars
  • canning utensils
  • paper towel
  • kitchen towel
  • water bath canner
  • medium stock pot

Prepare your canning stuff before you get started, that involves washing and sterilizing your jars and lids too. After washing your asparagus, you can cut it so it fits into your jars. The herbs and the garlic go into the jars first, followed by the asparagus. Make sure they are head down in the jars. Make your brine solution in the stock pot, by mixing the vinegar, salt, sugar and water. Bring it to a boil over medium heat.

Fill each jar up to 1/2 an inch below the rim, wipe your rims with paper towel and screw on the lids. Process in water bath canner for 10 to 15 minutes. Let the jars cool in the canner for 5 minutes before placing them on a kitchen towel on the counter for at least 24 hours. Don’t forget to mark and label your jars, before storing them in a cool dark place for up to a year.

You can follow step by step instructions on The Livin Lovin Farmin blog, here…

Canning Pickled Asparagus

You can watch the video below on canning pickled asparagus…


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