| Canning Tips for April 2007: |
CANNING/FREEZING
FREEZING ASPARAGUS:
Wash, trim, and discard tough parts of spears. Leave whole or cut to desired lengths. Blanch small pieces for 2 minutes and large pieces for 4 minutes. Drain. Place in cold water for a few minutes. Drain, package, and freeze.
CANNING ASPARAGUS:
An average of 24-1/2 fresh pounds is needed per canner load of quarts (7); an average of 16 fresh pounds per canner load of pints (9).
Select tender, tight-tipped spears, 4-6 inches long. Wash asparagus and trim off tough scales. Break off tough stems and wash again. Cut into 1-inch pieces or can whole.
Cover asparagus with boiling water; boil 2-3 minutes. Pack hot asparagus loosely in clean jars to within 1 inch of top. Add 1 teaspoon of salt per quart, if desired. Add boiling water, leaving 1 inch head space. Adjust lids and process pints for 25 minutes at 10 pounds pressure and quarts for 30 minutes at 10 pounds pressure.
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