How to preserve asparagus?
Asparagus is a delicious and healthy vegetable that is enjoyed by many, but unfortunately, its season is relatively short-lived. However, with the right techniques, you can preserve their delicate and tender spears to enjoy all year round. In this blog post, we’ll discuss the benefits of preserved asparagus, the best ways to preserve it and share an easy-to-follow canning asparagus recipe and asparagus soup.
Benefits of Preserved Asparagus
Preserved asparagus is a versatile ingredient that can be used in many dishes. It’s an excellent addition to soups, stews, omelettes, and even salads. By preserving asparagus, you can enjoy the vegetable’s unique flavour and nutritional benefits all year long.
Asparagus is a great source of fibre, folate, vitamins A, C, and K, and other essential nutrients. It also contains antioxidants and anti-inflammatory compounds that may help reduce the risk of chronic diseases, such as heart disease, diabetes, and certain types of cancer.
Preserving asparagus is a great way to reduce food waste and save money. When asparagus is in season, it’s abundant and relatively inexpensive. However, when it’s out of season, the prices can skyrocket. By preserving asparagus, you can enjoy it at a fraction of the cost.
Ways to Preserve Asparagus
There are several ways to preserve asparagus, including freezing, pickling, and canning. Freezing is a quick and easy method, but the texture of the asparagus can change, and it may not be as tender as fresh asparagus. Pickling is another option, but it can be time-consuming and may not be suitable for everyone’s taste.
Canning is the most reliable and long-lasting method for preserving asparagus. Canned asparagus can last up to two years when stored in a cool, dark place. It’s also easy to do, and the flavour and texture of the asparagus remain relatively unchanged.
Canning asparagus with your Pearl Jars
For optimal canning results with asparagus, we recommend using our 4 Pack of 500 ml Luna Preserving Jars. This canning jar has a rustproof 2-part stainless steel closure for mason jars and works with many different canning methods such as water baths or pressure canners.
Canning Asparagus Recipe – Option 1
Here’s a simple and easy-to-follow canning asparagus recipe:
- 4 pounds of fresh asparagus
- 4 cups of water
- 4 cups of white vinegar
- 1/4 cup of pickling salt
- 4 cloves of garlic
- 4 sprigs of fresh dill
- 4 sterilized pint-sized canning jars with lids and rings
- Wash the asparagus and trim the ends.
- Blanch the asparagus in boiling water for two minutes.
- Prepare the canning jars by sterilizing them in boiling water for 10 minutes.
- In a large pot, combine the water, vinegar, and pickling salt. Bring to a boil.
- In each sterilized jar, place one clove of garlic and one sprig of dill.
- Pack the blanched asparagus into the jars, leaving 1/2 inch of headspace at the top.
- Pour the hot pickling liquid over the asparagus, leaving 1/2 inch of headspace.
- Use a knife or a chopstick to remove any air bubbles from the jars.
- Wipe the rims of the jars with a clean, damp cloth.
- Place the lids and rings on the jars and tighten them.
- Process the jars in a boiling water canner for 10 minutes.
- Remove the jars from the canner and let them cool completely.
- Check the seals and store the jars in a cool, dark place for up to two years.
Other seasonal asparagus recipes – Option 2
Asparagus Soup Recipe
- 1 kg asparagus
- 1.5 L water
- Salt and sugar, 1/2 tsp each
- Pepper and salt, to taste
- 50 g liquid butter
- 50 g flour
- 100 ml cream
- Begin by peeling the asparagus and setting aside the peel. Cut off the tough bottom ends of the asparagus and discard.
- In a large pot, bring 1.5 L of water to a boil. Add the asparagus peel, along with the salt and sugar. Boil for 10 minutes.
- Remove the asparagus peel from the pot and discard.
- (For preparing the asparagus to eat follow this step) Add the asparagus spears to the bouillon and cook for 2-7 minutes, depending on your desired level of doneness. Remove the asparagus from the bouillon and set aside.
- In another pot, bring the bouillon to a boil.
- In a separate pan, melt the butter over medium heat. Add the flour and mix until it forms a smooth paste.
- Gradually add a cup of bouillon to the flour mixture, stirring constantly to prevent clumps from forming.
- Slowly add the remaining bouillon to the flour mixture, stirring constantly. Cook for 10 minutes, or until the flour taste has dissolved. Add salt and pepper to taste.
- To preserve the soup, use the pressure canning method. Pour the soup into sterilized jars, leaving 1-inch headspace. Place the jars in a pressure canner and process at 10 PSI for 25 minutes (adjust processing time for altitude if necessary).
- When ready to serve, open the jars and heat the soup in a pot over medium heat. Stir in 100 ml of cream to taste.
Note: If you prefer not to use a pressure canner, you can store the soup in the refrigerator for up to 3 days, or freeze it for up to 3 months.
Preserving asparagus is an excellent way to enjoy the vegetable’s unique flavour and nutritional benefits all year long. Canning is the most reliable and long-lasting method for preserving asparagus and with this easy-to-follow canning