Show I I CAN ASPARAGUS GUS BY HOT PACK METHOD Sterilization Is IsM More ore C Certain erlain and Product Better Prepared by th the th United States Department Depart Depart- ment meat of Agriculture Use the tile steam-pressure steam canner for canning asparagus at ot home borne The method now recon recommended by the United States Department of AgrIculture Agriculture ture for all aU vegetables and most fruits I Is known as os the hot pack The point about the hot Chot pack method Is lint hat the material to be canned Is Is' heated to the boiling point or or cooked a short time before being put Into the cans or Jars so that In the shortest test possible time the temperature of the whole Jar jarS JarIs I Is S raised to the required point This results In more certain sterilization and a better product because of shorter short short- er cooking Like all othi oth other r garden products asparagus asparagus as aragus ought to be canned as ns quickly as US possible after It has hns been cut BO so It it-Is it Is wise t to todo do a n little canning fr fre frequently fluently While he Cue season lasts rather than thon to attempt a n large amount at t any anyone anyone one time If It you wish to can enn the asparagus whole wash It carefully mid and tie It In uniform bundles cut to fit lit the con con- con con- Lk L k J c M r t p Asparagus May Be Re Cut In Inch Half-Inch Pieces and Canned in the Steam Steam- Pressure Canner mIners either glass Jars or tin cane cans Place the b bundles In a saucepan with boiling water over the tou tough h lower portion Cover er tightly and boll boIl for four Cour or five ve minutes Pack rapidly Into hot bot containers The asparagus may If you like be cut up Into Inch half lengths for tor canning In this case cover with boiling water v bring to toD n D boll boil and then pack hot Into the containers Whichever Which ever way you prepare the asparagus the containers are c completely filled tilled up wIth boiling water and each Jar Is salted In the proportion of ot one teaspoonful tea tea- spoonful of ot salt to each ench quart canned fhe The packed hot Jars or cans cuns' are are sealed scaled at once put Into the hot canner i and processed for tor 40 minutes at 10 pounds pressure or degrees Fahrenheit Fahr After proc processing for tor the required required re re- length of ot ff time fline e remove the con con- miners from the tIle canner Invert glass Jars aIS and place them out of drafts Cool Coot tin cans by plunging them lit In cold water Keep all canned products under un un- der tier observation at room temperature for Cor or at ot least a week Discard any showing signs of spoilage and watch others of ot the same lot Jot until It Is taut tain that they are keep keeping In Farmers' Farmers Bulletin F 1471 Canning Fruits and Vegetables s at nome Home will be helpful to you yon throughout the time cnn canS fling fling- ning season It Is free tree while the supply supply sup sup- ply lasts |