Canned Asparagus
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 is 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 by Step Method
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
No special items needed.