It’s not at all difficult to pick up a recipe for canned asparagus if you want to add variety to your diet.
All by the rules
Given the fact that the tastes of all people are strictly individual, everyone has their own recipe for canned asparagus. The options may differ from each other in some little things, but the sequence of actions remains unchanged. For work you will need: glass jars, metal lids, asparagus, salt, vinegar essence, sugar and water.
The work is carried out as follows:
- First you need to prepare the dishes by sterilizing the cans and lids in any convenient way.
- Then you need to sort out the products for preservation. To do this, you need to choose straight, not damaged stems, the heads of which have not yet blossomed. Their length should be about a couple of centimeters below the height of the selected jar.
- Now the raw materials need to be processed. First, the sprouts should be washed from dirt under the tap, and then lowered for 5 minutes in a basin with water heated to 90 degrees.
- This recipe for canned asparagus involves the preparation of a brine. To do this, dissolve 5 grams of vinegar and 25 grams of salt in a liter of water. The composition must be brought to a boil and immediately removed from the heat.
- Stalk the asparagus tightly in jars, and the heads must certainly be at the top. At the bottom of each of them you first need to lay one leaf of laurel and a clove of garlic.
- It remains only to fill the contents with marinade, cover with a lid and put in a container of water for sterilization. This will take 20 or 25 minutes, depending on the volume of the dishes.
- After that, hot cans with the product must be tightly corked, covered and left in this position until completely cooled.
This is the simplest recipe for canned asparagus. There are many other, more interesting ways.
Useful Information
Before deciding how to preserve asparagus, you need to learn more about the product itself. Most often, it is the heads of young shoots that are used in food. This is no accident, because it is in them that contains the most useful nitrogen-containing substances in comparison with the rest of the plant. In addition, they are the most tender and nutritious. Interestingly, fresh young sprouts have a very diverse and rich composition of vitamins (A, C, E, B2, B6, B9 and PP). The amount of some of them in asparagus is much higher than in cabbage or tomatoes. Preservation can be done already in early spring. By the end of April, the product is already reaching full maturity. At the time of harvesting, it is necessary to take into account the fact that you need to process harvested shoots immediately, without putting off the matter in a long box. Otherwise, during the fermentation process, the structure of the stems will change. It will become more fibrous and slightly bitter in taste. Such a product is already undesirable to eat.
Homemade blanks
Good housewives constantly make stocks. This allows you to cook your favorite dish at any time without any problems. Fans of a healthy diet should definitely like canned asparagus. For the winter, it is usually rolled up in cans of 0.5 and 1 liter. The most common method does not require any special products. It is only necessary: for 500 grams of asparagus stalks - 20 grams of salt, 5 grams of vinegar, allspice, peas and water.
The whole process takes no more than one and a half hours. First you need:
- Soak the sprouts in cold water for 1 hour.
- Prepare the jars, and then lay the shoots in them in a standing position. If desired, they can be cut into several parts.
- Pour jars of food with boiling water and leave in the same position for 15 minutes.
- After this, drain the water, add salt and bring it to a boil again.
- Pour vinegar into each jar, put pepper and pour the prepared hot solution.
- Roll up tightly with metal covers.
The work is over. It remains only to wait for complete cooling. In order for the process to proceed gradually, the jars must be well wrapped in something warm.
Flavored Product
It turns out very delicious asparagus, canned in tomato. True, this will require the presence of additional products: 1 kilogram of asparagus beans - 5 kilograms of tomatoes, ½ kilograms of onions and bell peppers, 200 grams of garlic, 2 cups vegetable oil, 50 grams of sugar, 1 hot pepper, 4 tablespoons of vinegar , salt and greens (parsley, dill).
Cooking sequence:
- First, the tomatoes need to be washed, and then using a blender to turn into mashed potatoes. Then pour the mass into a spacious pan, put on the stove and boil over medium heat for an hour.
- Cut the washed beans into medium-sized pieces (2 centimeters) and send to a pan with tomatoes. Extinguish for another 40 minutes.
- Turn the peeled seeds away into mashed potatoes, add to the total mass and leave to cook for 10 minutes.
- Cut the onion into half rings, lightly fry, and then put in a pan with boiling beans and leave it to simmer for another 10-15 minutes.
- Finely chopped hot pepper and garlic, together with the remaining ingredients, send to the pan and cook for 10 minutes, stirring occasionally.
At the last stage, put the hot mixture in banks and immediately roll up.