One thing I like to do on this blog is show what I am doing with each crop as it is harvested. Right now that crop is asparagus. Like an old friend that pressure canner is back out and going again. You can hear the hiss of steam escaping and the ping of jars again as I can asparagus. Next batch I will freeze.
For those of you that tuned in last asparagus season, remember I was unhappy that the canned asparagus was somewhat soft compared to my blanched spears from the freezer. So I experimented with this first batch using a Ball product called Pickle Crisp. You add it to pickles to help retain the crunch without having to lime them. Sorry ladies but it did not work. My asparagus was the same consistency and we noticed no noticeable difference in this years canned spears and last years.
Will I continue to can asparagus? I think I will can a couple small batches but the bulk of my harvest will again go in the freezer. The asparagus in the jars make great creamed asparagus. The frozen asparagus are wonderful roasted with olive oil and sea salt in the oven or on the grill. Each type of product has a different use. I also like dehydrated asparagus for soups.
Blessings from The Holler
The Canned Quilter
You are a danged inspiration.
ReplyDeleteWhat dehydrator can you recommend?
Any ideas on preserving cantalope?
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ReplyDeleteI've never grown enough asparagus to can or freeze.. but shhh.. dont tell anyone.. I like limp canned asparagus. ;) I love grilled asparagus too and you sure cant do that with canned.. haha.
ReplyDeleteThose sure are gorgeous.. Too bad the Pickle Crisp didnt work..
Have you considered fermenting them in a crock like old fashioned pickles? That'd keep em crispy but they'd be sour like pickles or kraut.. I think I'd like to give that a try one of these days... I love fermented beets, parsnip & Hamburg parsley roots.. (not together lol)
Well stink, I was hoping the Pickle Crisp would work.
ReplyDelete