I planted my asparagus plants about two years ago now and have been watering and watching the little ferns pop up but no asparagus until just this spring. We planted about six plants and so far we have gotten about a half dozen stalks to pop up. You have to watch them since once they come up they grow fast and get woody quick.
I certainly don't have enough this year to do anything other than go outside and graze on one every few days but I have never had such a great taste to an asparagus before. If you are patient and have a patch of ground that you don't need to use year after year the asparagus is a plant that once you plant will come back without much work.
Miranda this morning posted on my page a great looking picture of her pickled asparagus that I just had to share. She had about 3 lbs of asparagus and put her canning skills to work saving these pencil asparagus for a great snack or for some creative recipe. (Miranda is an amazing cook!!) Miranda is also using the 12 oz tall jars from Ball so that she could get a better length on the asparagus. Thank you Miranda for sharing your work!
3 lbs asparagus
3 T. pickling spice
1 t. crushed red pepper
1 1/2 cups water
1 1/2 cups vinegar (5% acidity)
2 T. canning or kosher salt
3 garlic cloves
Preparation: Wash asparagus under running water, careful not to break tips. Cut stems from the bottom to fit into the canning jar with a little less than ½-inch headspace. Peel and wash garlic cloves. Place a garlic clove at the bottom of each jar, and tightly pack asparagus into jars with the tips up.
Cooking: In an stainless steel pot combine water, vinegar, spices, and salt. Bring to a boil.
Filling and Processing: Pour boiling hot pickling brine over spears, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Add hot lids and rings and tighten finger tight. Process in a water bath canner for 10 minutes at a full rolling boil.
Well from my previous post you know that the beans for this recipe went to a Bean and Sausage soup and the sauce turned into a fantastic b...
A quick post for all of you that love pineapple like I do. There is something so simple about this once you have delved into getting that sw...
With all the great citrus coming this winter many of my followers are desperate to do something with their oranges. Many people are up to th...
During the months of December to February I get a lot of questions about what to do with all the citrus that is coming from the trees. Manda...
Here is another great recipe to consider for the upcoming season. As a kid we had this in the cabinet in cans and usually it was really sw...
Taking a note from last years Chow Down Pickled Cabbag e I wanted to add a few other veggies in small quanitites to this already incredible ...
I live in a town that doesn't have an Olive Garden but some followers talk about this soup fondly. The soup has ground pork, potatoes, a...
A quick post as I finally got the chance to make Renee's Teriyaki Sauce for canning. My great nieces are the pickiest of eaters but lov...
A few of my Facebook followers have shared some concern about opening jars and finding black or brown spots on the underside of their cannin...
One of my favorite desserts and a very popular treat in my family is the holiday pecan pie. This year my sister made the pie and it was so s...