Domestic asparagus is only available in stores for a few weeks in spring. If you would like to stock up for summer, autumn and winter, you can boil down a few jars of the delicious vegetables.
If you canned asparagus during the asparagus season, you can also enjoy asparagus out of season
Quite simply: canning the asparagus
You should use 1 liter jars to preserve asparagus. The jars are high enough to hold the asparagus upright. Jars and lids are boiled before use or sterilized in the oven for ten minutes at 100 degrees.
- Peel the fresh asparagus with a vegetable peeler.
- Wash the asparagus spears and cut off the dry end.
- Soak the sticks in lightly salted water for about an hour.
- Then cook the asparagus in it for 10 to 15 minutes.
- Cut the sticks to a length that will fit inside the jars.
- Place the asparagus spears upright, heads up, in the jars.
- Pour the lightly salted asparagus broth into the glasses while it is still hot.
- If there are small pieces of asparagus, put them in suitable glasses and fill them up with stock.
- If you want, you can also add spices, such as tarragon.
- Dry the edge of the glass again with a clean cloth.
- Seal the jars with gum, jar lids and preserving clips.
Now wake up your glasses in the oven or in the preserving machine.
in the preserving machine
Place the jars a little apart in the alarm kettle, pour in water up to half of the jars and cook for one hour at 99 degrees.
In the oven
Use the drip tray in the oven, put the glasses in and pour 2 cm of water. Heat the oven to 200 degrees. As soon as pearls appear in the jars, turn off the oven and leave the jars in it for another 30 minutes.
The jars cool down in the oven/preserving machine for a while, but are then taken out to cool down completely under a cloth. After that, the canning clips can be removed.
If you want to be absolutely sure that your canned asparagus stays fresh until the next harvest, you can boil the jars for another hour after 48 hours.