Asparagus Tips, White
Ingredients
Directions
Prepare the tips
Cut the tips from the asparagus stalks and place them in cold water to crisp.
Blanch the tips in a bath of ½ lb. salt and 12½ gallons of water for two minutes.
Drop the blanched tips into cold water for the longest convenient period.
Can and process
Fill cans with the asparagus and add brine made from 2 lbs. salt and 12½ gallons of water.
Process No. 1 cans at 240°F (115°C) for 8 minutes, No. 2 cans for 10 minutes, and No. 3 cans for 12 minutes.
For 1-lb. cans, process at 212°F (100°C) for 35 minutes; for 2-lb. cans, 40 minutes; and for 3-lb. cans, 45 minutes.
Drop the processed cans into a cooling bath.
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 tips
- Forms the main body of the canned product, providing the texture that remains after processing.
The step that matters
Processing the sealed cans. Asparagus is a low-acid vegetable, so it must be heat-processed long enough at the stated temperature and time to make the canned product safe and shelf-stable. Shorter or cooler processing can leave it unsafe.
“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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