Recipes > Vegetables > Asparagus > Asparagus



Asparagus for canning must be fresh and tender. Select tips of uniform size and maturity and wash. Cut into lengths according to containers to be used. Scrape off scales, tough outer skins and hard ends and tie in bundles large enough for one jar.

Immerse the lower ends in boiling water and leave them immersed for 5 minutes, then the entire stalks, leaving them in 1 to 3 minutes longer.

Cold dip, drain, pack neatly, tips up, in hot sterilized jars. Add salt and cover with boiling water. Loosely seal, sterilize two hours in boiling water bath. Remove as soon as time is up. Tighten covers, invert to test seal and cool.


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The New Royal Cook Book (1920).

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