Remove the
hard portions at the ends of the stems, and cut the trimmed stems into
pieces the length of the jars into which they are to be placed. If
preferred, however, the asparagus may be cut into small pieces. Wash the
cut asparagus thoroughly in cold water, and then sort out the uneven
pieces that were cut off in making the stems even in length. These may
be canned separately for soup. Lay the stems of asparagus in an orderly
pile in a colander or a wire basket, cover it, and place it into a large
vessel where it may be kept completely covered with boiling water for 5
minutes. Then cold-dip the asparagus quickly, and pack it neatly into
the jars, keeping the tip ends up. Add 1 teaspoonful of salt to each
jarful and pour boiling water into each jar until it is completely full.
Adjust the covers and proceed to sterilize and cook the jars of food.
Cook for 1-1/2 to 2 hours in the water bath, or, in the pressure cooker,
cook for 60 minutes at a pressure of 5 pounds or for 40 minutes at a
pressure of 10 pounds.
61. BRUSSELS SPROUTS, CABBAGE, AND CAULIFLOWER.--In canning Brussels
sprouts, cabbage, or cauliflower, first prepare each vegetable as if it
were to be cooked for the table.
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