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...
I've had two requests for the Rhubarb Pie filling which was on the Canning Recipes on Facebook so I thought that I would put it here so ...
It's good to add more canning recipes for pie filling to my site since "variety is the spice of life". Kelly posted a great pi...
PJ has done it again. She put together the other concentrate recipe from the Ball Complete Book of Home Preserving for Sunshine Rhubarb Jui...
Some of the recipes missing from my site are the basics; Strawberry Jam, Peach Jam, Apricot Jam and fruits on their own. I know that those r...
I got an email a few days ago from one of my followers, Paula, about a jar that I had seen her post a while back. I had all but forgotten i...
Angela's hubby is a home brewer and with a little inspiration she came up with a homebrew beer mustard. Angela used a basic canning r...
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...
Tomato season for Santa Barbara is almost here. The smell of the vines when you run your fingers across the stems is one of the most pronoun...
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...