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Preserve

Asparagus.— I

A method for preserving asparagus by packing it in jars with salted water and sterilizing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Asparagus.— I

Ingredients

Directions

Prepare

  1. Wash and trim the asparagus into even lengths, cutting off the hard end.

  2. Pack the asparagus into jars with the heads pointing upwards.

Seal and sterilize

  1. Fill the jars with slightly salted water, using 1 teaspoon of salt for each pint jar.

  2. Adjust the rubber and screw down the lid slightly, or adjust the wire clamp for spring-top jars without fastening down.

  3. Sterilize for three hours according to the general rules.

Recipe from a historical cookbook (Internet Archive).

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
Is the vegetable being preserved, packed whole so its texture is set by the sterilizing process.
Coarse sea salt
Seasons the brine and adds flavour to the preserved asparagus.

“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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