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Show H j Mary's Kitchen j r -t- ( IAN N E l ASPABAd I s If you are lucky enough to have an I asparagus bed of your own and it is' big enough to more than supply your table try canning some for winter us?. i Asparagus Is one oi the best vege-j tables :o can It keeps well after canning and requites lit lc prelaratloa for canning. Pint jars are preferable to quartsi for asparagus as the stalks pack! better In the smaller jar. ro CAN iSPAJR U.t S Cjt off the tough ends oi each stalk. Wash carefully and remove 1 arge scales from stalks. Blaneh, cold dip and pack one jar at a time.) Put enough stalks to fill one can in a cheesecloth square. Tie loosely I to keep the asparagus from break-' ing. Plungo into boiling water and boil 15 minutes. Ilomove from boiling boil-ing water and plunge Immediately into cold water. Do not let stand in cold water. Drain. Pack in sterilized Jars Add one-half teaspoon salt to a pintj i . .. . fill !-, 4ii- . r. n-HKln quarter Inch from the top with boiling boil-ing water. Put on can rubber. Put can' cover half way on Place in canncr and boll two hours Count the time alter the water begins to boil again The jars will -ool the water a few degrees below Lhe boiling point. At the end of two hours remove! from the boiler, finish screwing down top and eool quickly. Store in a dark, cool place. Light will cause the asparagus to lose Its color To half seal a screw top jar turn the cover in place and adjust the top ball. Do not clamp the lower ball around the Jr. if you prefer to can the tops for ! salad ami the ends for soup cut tho lips In two-inch lengths. The new flat glass jars are very satisfactory to use for the tips. I ( kSPAK VCIs l LPS Wash tips very carefully. Tut enough to fiil a pint jar in a cheeee- .Moth square and tie loosely. Blanch I the tips in steam. ; To do this put the asparagus tied in the cheesecloth In B colander over a large kettle of boiling water. Of course steamei is easier to use. but the colander answers the purpose. pur-pose. Steam 10 minutes. The delicate flavor Is retained by this method and there Is less danger of crushing the tender tips. Vfter blanching plunge into cold water. Drain. Pack In Jar, udd one-half one-half teaspoon salt and fill with boiling boil-ing water to within one-quarter Inch Of the top. Half seal cover and boll one and one-half hours. The water must cover the jars by at least two inches. fclways count the time of boiling from the t.'rne lhe boiling begins er the jars are put in the boiler. Remove from boiler, finish sealing ! and cool quickly. Remember that the speed with which you work counts tor much in the keeping of vegetables or fruit. The Jars must be perfectly sterilized ster-ilized before being packed and a vacuun must be formed during the canning. These two conditions insure in-sure "keeping." 1 (Copyright. 1022, NEA Service i |