Yield:Approx. 3 x No20 jars
1kg asparagus, prepared
1 red capsicum, cut into strips
1 cup white wine vinegar (in each bottle)
Apple cider, to fill to within 1cm from top.
Place No.3 rings on bottles.
Trim stalk ends off asparagus to fit into bottles.
Wash asparagus, drain and pack carefully into bottles; with stalk end downwards.
Pack asparagus into bottles, adding a few strips of capsicum to each bottle.
Pour in white vinegar and cider. Fill to within 1cm from top with water.
Place on stainless steel lids and clips.
Process as per preserver type.
Leave clips on bottles for further 12-18 hours before removing.
Store bottles in a cool, dark place.
Note: Stainless steel lids should be used due to the acid in the vinegar.