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Teaching canning classes over the years has been one of my favorite things I do. Home canning is such a powerful way to preserve the garden, bolster food security, control what ingredients are in your food, and eat local all year round. So, I am pleased to finally offer canning tutorials and recipes online, available to all. I hope you enjoy this, let me know what you think! Written Recipe & Chef Notes: Per Quart Jar: 1 tsp black or multicolor peppercorns 1/2 TBLS dried dill or seed, or one dill flower if available 2 TBLS chopped fresh dill, if available 1/4 tsp red chili flake 2-4 whole peeled garlic cloves, or one green garlic stem & bulb cut 1/2 TBLS pickling spice 1 tsp mustard seed Brine: Yields one 1/2 gallon or 64oz or 2 quarts 4 cups water 4 cups 5% acidity white vinegar (you may sub 5% cider vinegar) 1/2 cup sea salt, you may sub canning salt or kosher sea salt is wet and fluffy, so if using a finer, dryer grained salt reduce salt to 1/3-1/4 cup if you are on a lower sodium diet, reduce the salt to 1/4 cup In this video we used 4 bunches of asparagus that weigh about 1 pound each and this yielded 3 quart/32oz jars. So you will need about 1.25-1.5 pounds of asparagus per quart jar. To scale this recipe up, divide how many pounds of asparagus you have by 1.25 to find how many quarts you need to pack. For example, if you have 10 pounds of asparagus you will need 8 quart jars. To scale the brine recipe up, follow my brine formula here: https://www.clarascanningco.com/blog/... Production Partner: Colby Mesick https://colbymesick.myportfolio.com/a... Wardrobe styling by Sarah Shaffer of Double Barrel Dry Goods https://doublebarreldrygoods.com/ If you'd like to interact with me and make suggestions on a future video, follow Clara's on Instagram, @clarascanning / clarascanning Clara's Homepage: https://www.clarascanningco.com/ To learn more about private classes, cooking, and events https://www.clarascanningco.com/servi... Contact? Collab? Sponsorships? clarascanningco@gmail.com colby@mesickproductions.com