The guideline is you can always use smaller jars but you can't use bigger jars than what has been tested and approved for the recipe.

The density is changed, the processing time is changed and becomes guesswork and the shelf storage time can be changed depending on the pH required in the recipe (pH rises over time so the bigger the jar the shorter the shelf life IF the pH is borderline or not increased).

In this particular case the flavor could also be affected because all the water in asparagus will dilute the vinegar more than in pints.

FAIK there is no approved recipe for using quarts with pickled asparagus. But it is your choice to follow the guidelines or not.

Dave

Thanks Dave!

Thanks Dave!

Welcome. :)

I located this information from 2008 and was wondering if the guidelines have changed since then for pickling asparagus in quarts. http://ext100.wsu.edu/benton-franklin/wp-content/uploads/sites/22/2013/12/Asparagus-brochure.pdf If so is there a recent discussion that anyone knows of to confirm the new guideline? Thank you

Interesting. I'd contact them to make sure - maybe they did testing on quarts themselves.

But since the processing time is the same, why not try it in those pint and a half jars - just the right height and split the difference in volume.

Just be sure to follow one of the approved recipes (I don't know what recipe OP is using - or maybe has already used!).