Just wanted everyone to know that my recipes so far are for pickling, not canning. After some research online, looking through cookbooks, etc. I have learned that to can items like asparagus in water and salt, you need a pressure caner/cooker. Reason being, ALL veggies have a low pH. In laymans terms low acid. With this being said, you need the pressure caner to get up to 240 degrees or higher.(Read your pressure cooker manual and or a guide to canning and pickling is available as well.)
The reason being is with the veggies low acid, even though they are being canned, the heat does kill the bacteria, but not the spores. The spores can cause botulism in your cans. This is not good for anyone.
Everything that i have done thus far is pickled and a water bath works because the vinegar in the recipes heightens the acid, removing bacteria and spores from the cans.
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