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Post by Ceorlmann on May 21, 2014 10:29:46 GMT -7
And here's the first of what I hope to be many canning jars worth of it. Picked from our garden just like a batch picked today for whom a group of nuns have dibs on. Made with exactly enough asparagus for the jar; water and just a bit of salt added accordingly. Kept to the instructions from the Ball Blue Book Guide to Preserving. Attachments:
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Post by BORNTHATWAY on May 21, 2014 16:07:24 GMT -7
Yummy.
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