Wednesday, April 29, 2009

Pickled Asparagus and Rhubarb Jam Recipe For Success

Since we are going to be preserving food today in this post, I wanted my Scripture today to reflect that. You'll see it at the bottom of the page. It's funny, I had scheduled this post and forgot about it. All of a sudden I began getting a few comments. I thought, "Oh dear, I wasn't finished. I didn't add a Scripture or give credit to our daughter Jessica, who helped me tremendously on this batch of jam.
Jessica had the day off from school so she helped me chop, cook and pour the rhubarb jam into the jars. Thank you Jessica.
The rhubarb jam was a cinch. Wash and dice six cups of rhubarb. Put it into a stainless steel pot add 3 cups of sugar and 1/4 cup of water. Bring to a boil and lower heat. Cook for 15 to 20 minutes. Take off the heat and add one 3 0z. package of cherry or strawberry Jello, and a third of a package of orange Jello. Put jam into clean containers. Leave 1 inch head space for freezing. Allow the jam to sit over night and then freeze. Makes four pints of jam.
I only have enough asparagus ready for five pint jars. While I cut the asparagus, the vinegar, water and salt are heating on the stove (this will be the liquid poured over asparagus in the jars.)
Before adding asparagus I place a red chili pepper, a teaspoon of black peppercorns and a teaspoon of minced garlic. I grew the red peppers last summer and froze them. I like to buy the mince garlic in the large glass jars. I divide them up and freeze them in small containers to keep them fresh. When I need garlic I can easily dip into the container.
I lay my jar sideways and measure my asparagus spears to fit. I want the red pepper to show in front so I lay the asparagus on top of it.
The spears in front are laid right side up so they look pretty, and the ones behind are a mix of up and down spears, so they will fit inside the jar.
Next I ladle the hot vinegar mixture into the jars.
It's important to wipe off the rims so that lids will seal properly.
When canning lids mus be new. Place clean hot lids onto jars. Rings go over these and may be new or reused. Take care not to over tighten the rings.
Place jars into hot water bath, making sure water covers jars by at least one inch. Cover and bring water up to a boil. Once the water is boiling set the timer for 11 minutes for pints.
Test asparagus lids by pressing the center. They should be snugly tight and not making a continuous popping sound when pressed. The rhubarb lids will make that sound when pressed because they are not sealed. They will be going into the freezer. You may reuse lids and rings for freezing. Use the Ball Blue Book for safe canning. "Turn my life away from worthless things;
preserve my life according to your word."
Psalm 119:37

13 comments:

Sharon said...

You are amazing! I can't believe how much you get done!

To all you blogging ladies reading this, what she didn't mention is one day when she came up to meet me for lunch, she casually mentioned to me that her and her daughter Jessica made the rhubarb jam BEFORE school! I was so blown away! When I make jam it is a big deal that I have been planning for quite some time! I am so impressed Kathi!

Also, I can testify that her canned aspargus are delicious!

Hugs, Sharon

Lady Farmer said...

Thanks for these recipes, Kathi. My rhubarb is just coming on and I welcome the opportunity to try a new (to me) recipe with it. And, I have never tried pickled asparagus, but I do love asparagus so maybe will give this one a try, too!
Blessings!

Farm Chick Paula said...

Those sound wonderful Kathi!
I've never grown rhubarb but was thinking about trying it... now I know what to do with it!

luvmy4sons said...

And they will rise up and call you blessed! I am SO impressed! Both sound delicious...alas I am not quite the home maker you are! But you are an inspiration to be sure!

Judy said...

I'm always finding ways to use up my rhubarb. Thanks for sharing this recipe and the canned asparagus looks wonderful. There used to be an asparagus farm in the area where we live...I wish it was still there.

Happy @ Home said...

Wow, Kathi ~ I am impressed with your canning skills. I have never tasted pickled asparagus, but it sure looks pretty in the jar. I do love rhubarb. It doesn't grow real well here, so I usually have to get it from the grocery store. Enjoyed your post.

Blessed Mama of 4 said...

down side of living in suburbia... I have a small and not so healthy rhubarb plant that was brought with me from my Dad's in NY... I had no idea you could get it this early! I love rhubarb, I'm going to get some from my father in law's healthier plant and try this recipe. I love the idea of the asparagus too! yummers

Liz said...

I wish I could come to your house and learn how to do this!

Beautiful Pear Tree Lane said...

Hi Kathi,
What a great helper you have there, Jessica looks right at home helping you.These look like great recipes, I have never tried either, as Rhubarb doesn't grow fresh around here.. Thank you for sharing,
Sue

Ms. Davis said...

Your jam looks delicious! You make it look so easy! Seeing your post on canning reminds me of my grandmother's jams, jellies and canned vegetables fresh from her garden. Thanks for sharing!

A Romantic Porch said...

Oh I want to do both of these recipes. I didn't realize that you could freeze glass jars of jam. Kathi, you are an amazing lady! xorachel

Joyce said...

I have never canned a thing in my life and always wanted to learn how to do this. Thanks for sharing.
Joyce

Brenna D. said...

Love both rhubarb and asparagus. Sounds yummy!

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