Asparagus Pulp for Soup
Ingredients
Directions
Prepare and cook
Wash the asparagus stalks.
Place the stalks in a large pot and cover with cold water.
Bring to a boil and cook for 20 minutes.
Add ½ cup coarse sea salt for every 12 gallons of water and cook for an additional 10 minutes.
Drain the water, reserving a small portion.
Pulp and can
Run the asparagus through a rotary pulper.
Add enough reserved cooking water to the pulp to make it easy to handle.
While still hot, fill one-gallon cans, cap them, tip them, and process for 20 minutes at 240°F or 40 minutes at 212°F.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Asparagus stalks
- Provide the main flavour and the fibrous body that the pulp is built from.
- Reserved cooking water
- Adds moisture so the pulp is soft and easy to handle.
The step that matters
Processing the hot cans. Asparagus is a low-acid vegetable, so the heat in the canner must be held for the full time at the stated temperature. This destroys spoilage and pathogenic microbes, including Clostridium botulinum spores, and keeps the sealed cans safe to store.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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