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re: grey pickled asparagus

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First, did you use a recipe from USDA or Ball Blue book ? Some recipes you find in books and online are not tested for safety.

Secondly, did you water bath can them for the proper time ? Did you use pickling and canning salt?

If you followed these procedures, used 5% acidity vinegar, etc. they should not turn gray.

Perhaps you can provide me with more info and I will be able to pinpoint what went wrong.

Until then, I would not taste any of them in case there would be a possiblity of food borne illness.
MsgID: 205019
Shared by: Linda Lou,WA
In reply to: ISO: how to prevent grey pickled asparagus
Board: Canning and Preserving at Recipelink.com
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