There are multiple ways to do this:

Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method.

Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.

Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize for 20 minutes. Remove jars and let air dry before use.

For the lids - place in a small sauce pan of hot water until it is time to add them to the jars.

Wash asparagus and trim the asparagus. You will want to be sure to get rid of any tough scales and the “woody ends” part of the asparagus if it hasn’t been freshly picked. To do this, hold the upper part of the asparagus with the right hand and bend the lower base of the asparagus downward with your left hand until it breaks clean.

Another option is to cut the asparagus into 1-inch pieces. Small spears work too. Our personal preference is to keep the asparagus in spears. Tall spears can be used as well, not all pieces need the tops.

Pack asparagus spears, right side up, tightly into the sterilized jars. I prefer the raw pack method (not cooking the asparagus) prior to packing. This helps keep a crispy pickled spear.

For the brine, I prefer to use Mrs. Wages® Kosher Dill Pickles Quick Process® Pickle Mix. This keeps the process simple and foolproof, and is so yummy! Added bonus, the asparagus keeps a nice crisp crunch.

Combine the Vinegar, Water and Mrs.Wages Kosher Dill Pickle mix into a large non-reactive pot or saucepan. Bring to a boil over medium heat, stirring consistently until mixture dissolves. Remove from heat.

Using a canning funnel and a ladle, pour the hot brine into the green asparagus filled sterilized jars, leaving ½ inch headspace. Remove air bubbles and wipe the jar rim with a clean paper towel or damp cloth. Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the jar. Loosely screw the rings onto the lids to ensure the lids stay in place.

Add hot water to a little over ½ of the water bath canner and bring to a full boil.

Place the filled jars on the inner wire rack of the water bath canner and lower it into the boiling water. Add the lid to the canner. Process for 15 minutes in boiling water (Quart Jars or process pint jars for 10 minutes).

After the 15 minutes is up, turn off the heat and carefully remove the canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes.

Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change. Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel.

Allow jars to sit and cool, undisturbed, for 12-24 hours at room temperature. Test jars for airtight seals. The lids will not make a popping sound when pushed down on and will not pop off when pulled up on.