The easy recipe for canned asparagus!

I’m really starting to have a lot of asparagus growing in my garden and as it’s blooming in time, it’s high time I stocked up for later.

Ingredients :

• 10 to 12 lbs of asparagus
• 7 garlic cloves cut in half
• 5 cups (1250ml) water
• 5 cups (1250 ml) vinegar
• 5 teaspoons pickling salt

Optional per Mason jar:

• 1/2 teaspoon peppercorn
• 1/4 teaspoon cayenne pepper flakes

Preparation :

1. Fill your large canning cauldron and bring to a boil.
2. Thoroughly sterilize the Masson jars in boiling water.
3. Meanwhile, heat the water, vinegar and pickling salt until the salt is dissolved.
4. Prepare the asparagus. Cut an asparagus to 1/2 inch from the head of the Masson jar. Use this asparagus as a measure.
5. Fill the Masson jars with asparagus, head down.
6. Add garlic, pepper and cayenne pepper flakes to each jar.
7. Fill each of the jars with the vinegar mixture leaving about 1/2 puff of air.
8. Put the lids on.
9. Make sure your water is boiling on high.
10. Add the Masson jars and boil for 10 minutes.
11. Remove from pot and leave on counter for 24 hours.
12. Enjoy your food!

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