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Headstall's Paddock

CoTT 2 House of Cards


Kitt

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1 minute ago, Bucket1 said:

@clochette, you might like to read Young's Demonstrative Translation of Scientific Secrets. It is full of little snippets of how to make a huge range of stuff from inks to Extending honey to gunpowder to Beer and wine to solder to Lead paint (not advised) to pickling asparagus. It’s a great read full of weird and wonderful recipes.

http://www.gutenberg.org/ebooks/5763

Published in Toronto in 1861

That looks very interesting thank you B :hug:

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Pickled Asparagus 2 *****

5 cups white vinegar (5% acidity)
1 qt. water
2/3 cup sugar
1/2 cup Ball Salt for Pickling & preserving
4 tsp. dried crushed red pepper
2 tsp. pickling spice
7 lb. fresh asparagus
12 dill sprigs
6 garlic cloves, crushed
Ball Pickle Crisp (optional)
 

Bring first 6 ingredients to a boil in a 3-qt. stainless steel or enameled saucepan over medium-high heat, stirring until sugar and salt dissolve.
Rinse asparagus. Cut spears into 5-inch lengths to fit jars, discarding tough ends. Place 2 dill sprigs and 1 garlic clove into a hot jar. Tightly pack asparagus, cut ends down, in jar, leaving 1/2-inch headspace. Add 1/8 tsp. pickle crisp to jar, if desired. Ladle hot pickling liquid over asparagus, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool
 

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