ok- after trolling the board a little, I am wondering if my recipe is safe...

in each jar:
1 garlic clove
2t pickling salt
1t dill
1 dried hot pepper

cover with boiling brine (50/50 water & white vinegar).
process 10 mins.

It is close enough to the approved NCHFP recipe to be safe since it calls for the same 1:1 vinegar ratio and the same amount of garlic. It just sounds awfully salty to me but that is a taste issue not a safety issue.

AFAIK the pint processing time has never been tested for the pint and half jars. Normally they are processed at quart times but there is no quart time given for pickled asparagus.

In this particular case since it is pickling, it is "probably" sufficient but it is guesswork. Personally, I'd add 5 mins and make it 15 min. total but I can't tell you what that will do to the finished texture.

It is your choice, your risk to decide on.

Dave

Thanks Dave! Thinking I might stick with 12 oz jars (and cut back on the salt). Too bad, I would love to have trimmed the asparagus less. Not willing to take a risk, since I would like to give these out as gifts, and definitely not willing to have mushy asparagus. Appreciate your quick response... getting the canner ready now.

You can still pickle the ends for your own use. Great for salads or just munching. And....It gives you a jar or two to open for "taste testing" without sacrificing one of your gifts.

Deanna

thanks for the great idea Deanna! I usually end up freezing the ends for soup or stir fry... pickling sounds yummier!