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Preserve

Canning Asparagus

A method for preserving asparagus by canning it in boiling water with salt.

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

Ingredients

Directions

Set up the canner

  1. Fill a canner or steam cooker with boiling water.

  2. Place a folded towel on the shelf.

  3. Set the cans of asparagus on the towel, ensuring they do not touch each other or the sides.

  4. Place jar covers beside the cans.

  5. Cover the canner.

Cook

  1. Cook for 1 hour.

  2. Add 1 teaspoon of salt to each jar.

  3. Fill each jar with boiling water to overflow.

  4. Cook for an additional 45 minutes.

Seal

  1. Rinse the rubber seals in boiling water.

  2. Adjust the rubber seals.

  3. Screw down the covers.

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
The main vegetable, which is the food being preserved in the jars.

The step that matters

Set the cans so they do not touch each other or the sides. Heat must move freely around each jar so that the contents reach the required temperature evenly. Jars packed against each other or the canner walls can heat unevenly, which can leave parts of the food under-processed.

“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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