Show HOME AIDS war ai food 1 preservation assistant A panagus canning for foi home canners who have asparagus in ali the e garden or can obtain it from ru a neighborhood patch tile the following suggestions may well be used in canning only fresn tenner asparagus rates canning the two hours from garden to can rule la is especially pec ally tally important with asparagus because it may get stringy and will lose flavor when it waits and wilts it if asparagus must be held even a few hours before canning keep it cool and moist for asparagus aspi ragus at its very best harvest it in the early morning before it has had a chance to dry out and toughen in the heat of the day since asparagus grows rapidly it needs to be cut every day in warm weather and therefore canned in small batches generally the shoots should be cut about two inches below ground when they are from six to seven indies inches high because it is a nonacid non acid vegetable f first wash asparagus thoroughly preferably in cold running water trim off the scales along the stalks as well as any tough woody e ends n d th the a scales are pockets for s sand and dirt in which may le be lurking dangerous spoilage causing bacteria cut the stalks into inch pieces over with boiling water and bol 1 wo 0 o or three mu pack hot into clean lot hot jars and cover coer ith hot cooking liquid leaving one halt half inch head space at top of f jars add dd one teaspoon salt sal t to each quart when packed process at 10 ponds pressure pint jars 35 minutes quart jars 40 minutes it if whole asparagus la is desired trim him the stalks so they fit upright in jars allowing tor for three fourths inch head space tie in uniform bundles and stand upright in kettle in three or tour four inches of boiling water cover tightly and boll tor for two or three minutes pack hot asparagus into clean hot jars jar s salt and process as tor for asparagus pieces any tender portions left over on the trimmed ends may be cut up to be cooked and eaten or canned separately |