Could you please give the process - I'm supposing that it is the overflow method? TIA. Have to go out soon so will check in later.
lmarsh,
Feb 11, 6:59am
x1
I've got this recipe but I've yet to try it
Pickled Asparagus
5kg fresh asparagus, washed 2 onions, sliced several pinches of mustard seeds 2 cups white vinegar 2 1/2 cups water 2 teaspoons mustard seeds, extra 2 tablespoons salt 1 tablespoon pickling spice (in a muslin or gauze bag)
Blanch asparagus for two minutes, then drain and refresh under running cold water. Place an onion slice and a pinch of mustard seeds into the bottom of each sterilised jar. Pack asparagus spears upright into each jar. Combine vinegar and water, mustard seeds, salt and pickling spice in a saucepan and boil for 15 minutes. Remove bag and discard. Pour brine over asparagus and seal jars using raw-pack method by placing jars in a large saucepan of water, bringing to the boil ans simmering for 1 hour. Leave to cool to create a vacuum seal. Store in a cool, dark place. This asparagus can be kept for up to a year.
peejay3,
Feb 12, 5:31am
Do not use the overflow method, they need to be processed either in an agee preserver or large pot after putting in jars. Vege can be a bit dodgy as they don't have a high acid content. They would probably be ok pickled but wouldn't taste the same.
bees939,
Feb 12, 6:39am
If you're not wedded to preserving, i'd go with freezing - i've always had better results with freezing than bottling.
guest,
May 15, 3:48pm
can asparagus be preserved in oil?
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