How to Preserve Asparagus

Ingredients

• Select nice asparagus
• add cold water sufficient to cover them
• put a new rubber around jars

Method

1. 1

   Select nice asparagus, cut them the height of the jars used, fill jars with the asparagus very full, then add cold water sufficient to cover them.

2. 2

   Put a new rubber around jars, screw the cover on as tight as possible.

3. 3

   Put the jars into a big kettle with the tips up and if straw is at hand put some in between the jars.

4. 4

   Cook slowly from three to four hours, tightly covered.

5. 5

   Lift the kettle from the fire, take off the cover, let stand until the water becomes cold.

6. 6

   Lift the jars out, make the covers much tighter.

7. 7

   Wrap dark paper around the jars and store in a dark, dry place.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 624. The excerpt below is the record exactly as published.

How to Preserve Asparagus Select nice asparagus, cut them the height of the jars used, fill jars with the asparagus — very full — then add cold water suf¬ ficient to cover them, put a new rubber around jars, screw the cover on as tight as possible. Put the jars into a big kettle with the tips up and if straw is at hand put some in between the jars — otherwise rags will do in place of the straw. If the kettle is deep, two layers of quart jars can be put in, one on top of the other. Put cold water in the kettle, put on the fire, cook slowly from three to four hours — tightly covered — take care not to let the water boil away. Lift the kettle from the fire, take off the cover, let stand until the water becomes cold. Lift the jars out, make the covers much tighter. New rubbers should always be used for these jars as old ones are apt to be hardened and would not keep the jars airtight When cold and ready to put away wrap dark paper around the jars. Store in a dark, dry place. Pickled Beets ( Betteraves marinees) Select small beets, leaving about two inches of the stem on. Wash, put on the stove in hot water and salt, cook very fast until tender — from one to one and a half hours, according to the size of the beets. When done, pour off the water, remove the skin. For two quarts of beets take one pint water, one pint cider vinegar, one and a half pounds sugar, whole spices according to taste, a little bark of cinnamon, cloves and a few mustard seeds; let come to a boil, skim well. Then add the hot beets, let cook about fifteen minutes, and skim. Have ready some jars, put the beets in the jars, cover with the liquid, tighten the coyer well, turn upside down and leave until cold. When cold, put in a cool place. They are ready for use at any time. How to Preserve Peas Select young green peas, fill jars with the peas very full, then add cold water sufficient to cover them

Cook this with the app: pantry check, scaling, and the assistant.