Canned Asparagus
4
Servings
Servings
15m PT15M
Prep Time
Prep Time
60m PT60M
Cook Time
Cook Time
1h 15m
Ready In
Ready In
Recipe: #18973
May 12, 2015
"This is just the way to do it no recipe really easy and makes the tough pieces tender, I did alot of them and it worked well for Libby's creamed asparagus over toast. You must pressure cook these guys follow ball book always. Yield 4 pints"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (172.6 g)
- Calories 22.7
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 4.6 mg
- Total Carbohydrate - 4.4 g
- Dietary Fiber - 2.4 g
- Sugars - 2.1 g
- Protein - 2.5 g
- Calcium - 29 mg
- Iron - 2.4 mg
- Vitamin C - 6.4 mg
- Thiamin - 0.2 mg
Step 1
Wash asparagus, snap into pieces into clean pint jars. Pack them in tight, they will lose mass as they cook.
Step 2
Fill with water shaking around to get rid of bubbles.
Step 3
Add salt if you want, I didn't. Put lid on.
Step 4
Put in pressure canner. Cook at 11 lbs pressure 40 minutes, let cool down with out flipping the lid the water will stay better that way.
Tips & Variations
No special items needed.
Tags :
Side Dishes
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