Skip to main content
Main

Asparagus

Preserve fresh asparagus by packing in jars and boiling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Asparagus

Ingredients

Directions

Prepare the jars

  1. Use straight-sided quart glass jars for packing asparagus.

  2. Wash the asparagus and cut to fit upright in the jar.

  3. Pack the asparagus snugly with heads up.

  4. Pour cold water into the jar until it overflows.

Process

  1. Place straw or boards in the bottom of a wash boiler and stand the jars on this.

  2. Add cold water to the boiler until it reaches halfway up the jars.

  3. Boil the water steadily for three hours.

  4. Check jars to ensure they are full; if not, fill with boiling water.

  5. Put on rubber seals and fasten the covers tightly.

Store

  1. Store in a cool, dark place.

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

Fresh asparagus
Forms the main body of the pickle and keeps its crisp texture when packed snugly.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes