This recipe is from the Edgar Farms Asparagus Recipe book. We made these last year and they were fantastic!
Ingredients
- 24 Cups Asparagus Cut into 1" pieces
- 8 Cups Boiling water
- 8 Cups White Vinegar
- 2 Cups Brown sugar
- 2 1/2 Cups White Sugar
- 1 Cup flour
- 1/4 Cup Dry mustard powder
- 2 Tbsp Tumeric
- 2 Tsp Celery seed
- 1 Tsp Mustard Seeds
- 2 Tsp Salt Do not use table salt with iodine
Servings: 250 mL jars
Instructions
- Pour boiling water over asparagus, let sit for 3 minutes. Drain.
- Boil 6 cups vinegar in a large pot.
- Measure next 8 ingredients into a bowl and gradually add last 2 cups vinegar, stirring to form a paste. Gradually add paste to boiling vinegar stirring constantly until it thickens.
- Add asparagus and stir gently until it returns to a boil.
- Ladle into hot 250mL jars. Carefully clean rims of the jars. Seal with lids that have been heated in boiling water for 5 minutes. Process jars in a boiling water bath for 5 minutes. Cool for 24 hours and label jars.
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