Name: Pickled Asparagus
Ingredients: Brine:; 2 ts White vinegar; 3 ts Water; 10 tb Salt; 2 tb Pickling spice; = (remove cloves); 2 tb Sugar; Fresh asparagus; Garlic cloves; Red hot peppers

One might think that shame would now drive us to our task (of missions). Do the commands of our Lord mean so little to us? Are we indifferent to Him? Or, if not shame, pity on those who have not heard. Are we unconcerned at the cries of the heathen? Can we weep at television drama and sit dry-eyed before the needs of the lost? Such questions shame us, yet I know that shame will not move us as we ought to be moved. We will need a larger motive than our own humiliation to finish the task. Even the spiritual poverty of the pagan will not do it. We must have a grander vision...a new vision of God. And that vision is majestic, glorious.

Tom Wells

CATEGORY	CUISINE	TAG	YIELD
		Canning	1	Servings

INGREDIENTS

		Brine:
2	ts	White vinegar
3	ts	Water
10	tb	Salt
2	tb	Pickling spice
		= (remove cloves)
2	tb	Sugar
		Fresh asparagus
		Garlic cloves
		Red hot peppers

INSTRUCTIONS

This is the recipe that I make every year.  We give several jars to friends
at Christmas time.  They always ask for more. Brine: boil above for 15
minutes Blanch asparagus in boiling water for 1 1/2 minutes. Put in ice
water for 2 minutes. Put 3 cloves garlic in jar. 1 red pepper optional.
Fill jars with asparagus.  Pour in boiling syrup. Seal. I put the jars in
boiling water in a canner for about 20 minutes. This assures a good seal.
My family really enjoys this. From Dorothy Hart <whhart@dcn.davis.ca.us>
Posted to MM-Recipes Digest V4 #123 by novmom@juno.com (Angela [lynn]
Gilliland) on May 01, 1997

A Message from our Provider:

“Life – your only chance. Eternity – payback time”