My neighbour makes very good hot, spicy canned asparagus and so I made a batch using her recipe and hot-bath canner. Her recipe is similar to many I have seen online too.
I put mine in the hot-bath canner for 15 minutes, but now I'm reading that for asparagus, you should use a pressure canner
Is that necessary? Should I refrigerate mine or do you think they will be ok on the shelf?
Hey Happy in Hope, if it was canned in an acidic solution (usually with some vinegar and salt as part of the brine), it was canned just fine in a hot water bath canner. No need to pressure can it. If it was just asparagus in water, a little salt added, then it is appropriate to pressure can it. :)