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Delicious in a Bloody Mary or just as a snack.
1. Begin by sterilizing jars and rings in the dishwasher. You will need 7 wide-mouthed jars, quart size, with lids and rings.
2. While jars are sterilizing, clean and trim asparagus to height of jars. Be sure they are not much taller than the neck of the jar.
3. Once Jars are sterilized, prepare canner and brine. Fill canner with hot water about 3/4 full cover and bring to a boil. In a stock pot combine the 17 cups water, white vinegar, salt and sugar and bring brine to a boil.
4. While canner and brine are getting warm, pack your jars. Lay one jar on its side, placing the asparagus in so they lay in the same direction. Fill about 1/2 full then add 3 cloves of garlic, 1 habanero pepper and a few sprigs of dill and 1 teaspoon dill seed (if using). Then fill the rest of the way with asparagus. Be sure the asparagus do not come much above the neck of the jar and that the jars are very tightly packed. Pack all 7 jars.
5. With brine almost boiling, top the packed jars with brine to about 1/2 inch from the rim of the jar. Wipe the rims of the jars dry and add lids and rings. Tighten rings gently.
6. Place jars in boiling water caner. When canner is full, water should cover the jars by about 1/2 inch.
7. Allow jars to process in the canner for 8 minutes.
8. Remove jars and place on cooling rack or towel on the counter. Do not touch the lids and do not flip upside down. Leave the jars to cool overnight.
9. Once jars have cooled, label them and store in a cool dry place. They should store well for a couple of years and be at their prime flavor in about 3 months.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!