Pressure Canning Cookbook for Beginners by Hughes Elliana

Author:Hughes, Elliana
Language: eng
Format: epub
Published: 2022-09-28T00:00:00+00:00

Directions:

Trim the asparagus spears' cut ends; slice each spear into three-inch lengths. Put in o a large bowl along with 1/3 cup of salt. Add water to cover the asparagus; let stand for two hours. Drain, rinse with cool water, and pat them dry.

Boil pint-sized wide-mouth jars for five minutes to sterilize them.

Combine vinegar, sugar, onion, dill seed, mustard seed, and 1 teaspoon salt in a saucepan over medium heat. Bring to a boil before simmering for 1 minute.

Fill the heated jars with asparagus spears and tips up, leaving 1/2 inch of space from the rim. Put one dill sprig and 1/4 teaspoon of red pepper flakes into each jar. Fill the jars with hot pickling liquid, leaving a 1/4-inch space at the top. Tight up containers with lids after cleaning the rims with a dampening cloth.

Fill a large pan and fill halfway with water. Lower the jars into boiling water 2 inches apart after bringing them to a boil. Fill the jars with boiling water to cover them by at least 1 inch. Simmer for ten minutes with the lid on.

To room temperature, cool the jars. When cool, press the lid's center to check the seals, and it must not move. Date and label; keep in a cool, dark area. Eat within two weeks; if any jars have not been fully sealed, place them in the refrigerator.

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