Asparagus, Preserved in Cans
Ingredients
Directions
Prepare
Scrape the asparagus stems and wash them in cold water.
Tie the asparagus in bundles and cut them to the same size.
Parboil the asparagus in lightly salted water for 5 minutes.
Immerse the asparagus in cold water, then drain and place 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 and lightly salt it.
Seal the boxes and boil them 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 and provide its texture once cooked.
- Coarse sea salt
- Seasons the packing water so the asparagus tastes seasoned throughout.
The step that matters
Seal the boxes and boil them in a hot water bath for 1.5 hours. The sealed jars must be fully heat-processed for the full time so the contents are preserved safely. Shortening the time risks spoilage in the stored 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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