Free The Canning Kitchen by Amy Bronee Page B

(30 mL) pickling salt
    Rinse the asparagus under cool running water. Cut the spears into about 4-inch (10 cm) lengths. Line up 3 clean 500 mL (2 cup) jars. Drop 1 garlic clove and ½ tsp (2 mL) fennel seeds into each jar. Snugly pack the spears upright into the jars, ensuring they’re at least ¾ inch (2 cm) below the rim.
    Prepare the brine by combining the vinegar, water and salt in a medium saucepan. Stir over high heat until the salt dissolves and the liquid turns from cloudy to clear.
    Ladle the hot brine over the packed asparagus, leaving a ½-inch (1 cm) headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up the brine if needed. Process in a boiling water bath canner for 10 minutes using the Processing Checklist on page 17 .
    TIP For crispy pickles, choose thick, firm asparagus stalks rather than thin ones. Simplify packing by using wide-mouth canning jars. For best flavour, wait 2 to 3 weeks before opening.

T RIPLE R ED P ICKLE
    This red cabbage and red onion pickle in red wine vinegar is a lovely example of the simplicity and affordability of home canning. Scoop a forkful of this tasty pickle onto cheese toasties for a satisfying lunch or appetizer to share. Use a splash of the flavourful brine when making gravy from beef drippings.
    MAKES FOUR 500 ML (2 CUP) JARS
    2½ lb (1.125 kg) red cabbage (about 1 large head)
    2 cups (500 mL) thinly sliced red onion
    4 cups (1 L) red wine vinegar
    ¼ cup (60 mL) pickling salt
    ¼ cup (60 mL) granulated sugar
    1 tbsp (15 mL) celery seeds
    Peel off and discard the outside leaves of cabbage. Cut the cabbage in half. Cut out and discard the firm white core. Cut each half in half lengthwise, then slice thinly into crosswise strips, or slice (not shred) in a food processor.
    In a large pot, combine the cabbage, red onion, vinegar, salt, sugar and celery seeds. Turn the heat to high and cook, stirring constantly, just until the liquid comes to a boil. Remove from the heat.
    Using tongs or a slotted spoon, scoop the softened veggies into 4 clean 500 mL (2 cup) jars up to 1 inch (2.5 cm) from the rim. Top up with the vinegar cooking liquid, leaving a ½-inch (1 cm) headspace. Poke a non-metallic utensil inside each jar a few times to release any air bubbles, topping up the liquid if necessary. Process in a boiling water bath canner for 20 minutes using the Processing Checklist on page 17 .
    TIP Play around with spices to personalize your red pickle. Try adding whole allspice, fennel seeds, peppercorns or a few whole cloves per jar. For best flavour, wait 2 to 3 weeks before opening.





P ICKLED P EARL O NIONS
    The satisfying, one-bite appeal of a pickled pearl onion is hard to resist. Pearl onions are sweeter than common onions and come in gold, white and red varieties. Toss into salads or serve on a toothpick with a cocktail. On the side of a sandwich plate, they’re a burst of homemade flavour that’ll make you smile every time.
    MAKES THREE 500 ML (2 CUP) JARS
    3 lb (1.4 kg) gold, white or red pearl onions
    2½ cups (625 mL) white vinegar
    ½ cup (125 mL) water
    1 tbsp (15 mL) pickling salt
    Drop the onions into a large pot of boiling water and boil for 3 minutes, then transfer immediately to a large bowl of cold water. Cut off and discard the root ends, then slip off the skins by gently squeezing the onions out through the root end. Fill 3 clean 500 mL (2 cup) jars with the peeled onions up to 1 inch (2.5 cm) from the rim.
    Add the vinegar, water and salt to a large saucepan. Bring just to a boil over high heat, stirring to fully dissolve the salt.
    Ladle the hot liquid over the onions, leaving a ½-inch (1 cm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on page 17 .
    TIP It takes about a pound of pearl onions to fill one 500 mL (2 cup) jar. With that 1:1 ratio in mind, this recipe can easily be doubled. For tangiest flavour, wait 2 weeks before opening.

H OT P ICKLED P