Canning Asparagus

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Wash and trim the asparagus the exact length to fit the jars, Tie in bunches, tips up. Place bunches, standing tips up, in kettle of boiling water, having the water come to ½ the height of the bunches; boil 5 minutes, then add water to reach up to one inch from the tops and boil 2 minutes more, then add water to fully cover the tips and boil not more than ½ minute. Drain off the hot water and cool in running water.

Pack into jars carefully, fill with hot, salted water, adjust new rubbers to jars and seal tightly. Stand the jars in large steamer or washboiler, the bottom of which has been protected by a rack. The jars must then be entirely covered and under water slightly warm; cover boiler, let gradually come to the boiling point. Allow quarts to boil 1 hour and 30 minutes; pints 1 hour and 15 minutes. Lift out of the water one at a time, see that covers are tight and then pour warm beeswax around rubbers.