Show FRESH ASPARAGUS BEST FOR CANNING Pack Hot Method Favored for Vegetables Prepared by the United States State Department o of Agriculture Ae If It you you have an abundance of tender tender ten ten- der fresh asparagus asparagus In the garden you will undoubtedly want to can some of it for later use As th the asparagus asparagus asparagus agus ought to be canned as ns quickly as possible after ritter it has been cut plan to do a little of ot this work frequently rather than to attempt a large amount of ot canning at any anyone one time Use the pressure canner and the hot pack method which Is recommended for all aU vegetables and many fruits by bythe bythe bythe the United States Department nt of Agri rl culture The point about the hot pack method Is that the material to tobe tobe tobe be canned Is heated to the boiling point or cooked a short time before being put Into the can or Jars so that in the shortest possible time the temperature of the whole Jar is raised to the required point This results In more mor certain sterilization and a better better better bet bet- ter product because of ot the shorter cooking Asparagus may be be canned whole I or cut up in Inch half lengths In the former case It is tied In to uniform bundles bundles bun bun- cut to fit into the container to tobe tobe tobe be used find and nd placed In a saucepan with boiling water over the tough lower portion The saucepan Is covered cov cov- covered ered tightly and boiled 4 or Jj 5 minutes minutes min min- utes then the asparagus is packed rapidly into the containers In the latter case the cut asparagus Is 13 brought to bon boll in water to cover coyer and then packed in Jars or tins The containers containers con con- are arc completely filled up with boiling water and each Jar Is salted In the proportion of ot 1 teaspoonful of ot salt saU to each quart canned The Jars or cans nr are put into the Lot hot canner as soon as they are filled and processed for 40 minutes ut at 10 pounds pressure or degrees rees Fahrenheit Glass Jars should have havethe havethe the UIe springs and rubbers adjusted halfway halfway half halt way or screw tops placed on loosely Tin cans are arc completely sealed before before be be- fore being placed In the canner After Arter processing for tor the required length of ot time remove e the containers from the canner Seal glass jars at once Place them out of ot drafts Cool tin cans by plunging them In cold water Keep Ke r nil all canned products under observation ob ob- ob- ob serration at nt roo rOOD r temperatures for tor at least R Il week Discard any showing signs Igns of spoilage and watch others of HIP t nine lot until It is certain that t P I irn r |