Asparagus, Preserved in Cans
Ingredients
Directions
Prepare the asparagus
Scrape the asparagus stems.
Wash the asparagus in cold water.
Tie the asparagus in bundles.
Cut the bundles to the same size.
Parboil the asparagus in lightly salted water for 5 minutes.
Immerse the asparagus in cold water.
Drain the asparagus.
Place the asparagus on a linen towel to dry.
Pack and seal
Arrange the asparagus in boxes with the bottom half's heads to the right and the top half's heads to the left.
Cover the asparagus with cold boiled water, lightly salted.
Seal the boxes.
Bake and serve
Boil the sealed boxes in a hot water bath for 1.5 hours.
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 spears
- Form the main body of the dish, becoming tender when cooked through the canning process.
- Coarse sea salt
- Seasons the parboiling and packing water so the asparagus tastes seasoned.
The step that matters
Parboil the asparagus in lightly salted water for 5 minutes. Parboiling softens the spears and partly cooks them before packing, so the long hot water bath does not overcook them to mush while the sealed jar stays safe.
“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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