1 no ingredients
Directions
Quantity: An average of 24-1/2 pounds is needed per canner load of 7
quarts; an average of 16 pounds is needed per canner load of 9 pints.
A crate weighs 31 pounds and yields 7 to 12 quarts--an average of
3-1/2 pounds per quart.
Quality: Use tender, tight-tipped spears, 4 to 6 inches long.
Procedure: Wash asparagus and trim off tough scales. Break off tough
stems and wash again. Cut into 1-inch pieces or can whole.
Hot pack--Cover asparagus with boiling water. Boil 2 or 3 minutes.
Loosely fill jars with hot asparagus, leaving 1-inch headspace.
Raw pack--Fill jars with raw asparagus, packing as tightly as possible
without crushing, leaving 1-inch headspace.
Add 1 teaspoon of salt per quart to the jars, if desired. Add boiling
water, leaving 1-inch headspace.
Adjust lids and process as recommended in Table 1 or Table 2
according to the method of canning used.
Table 1. Recommended process time for Asparagus in a dial-gauge
pressure canner.
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 30
minutes for Pints, 40 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Asparagus in a weighted-gauge
pressure canner.
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 30
minutes for Pints, 40 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 1 text
Canning Asparagus (Spears Or Pieces) Recipe brought to you by Recipe Ideas
Categories: Canning; Dessert; Fruit; Pear; Pie
The History of Recipes
It is quite possible to track the history of written cooking instructions back into the far past, in truth as far as early Egypt, and potentially, even further back. Interesting though that maybe, mostly, these old cook books were just simple hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe found, according to academics is a collection of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Progressing into The time of the romans around 25BC a man called Apicius created a number of documents which described recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient cooks were skilled in the use of many herbs, including a few you will know such as thyme, rue and asafoetida. Moving on, we have two interesting cookery books which appeared in the fourteenth century - a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the spicy food that is familiar to us all today, but instead recipes for the types of meals eaten by the rich and powerful of that time. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from Arab cooking, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices prompted an outbreak in cookery books, many of which are kept safe in private collections. For the decades that followed, the powerful and wealthy houses competed to offer the most extravagent meals, and as a consequence, chefs and their recipes could command a high salary. Even so, it wasn`t until the 1800s the formal cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and recording the recipes of their peers. By the time we get to the 20th century, cook books are in great demand, mostly as a result of more people being able to read, increased leisure time and having more money to spend. The arrival of television gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Canning Asparagus (Spears Or Pieces) recipe.
