Recipe for canned asparagus: technology and process features

It's not at all difficult to find a recipe for canned asparagus if you want to make a variety in 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. Variants can differ from each other in some small things, but the sequence of actions remains unchanged. For work you will need: glass jars, metal covers, asparagus, table salt, acetic essence, sugar and water.

The work is carried out as follows:

1. First, you need to prepare the dishes by sterilizing cans and lids in any convenient way.
2. Then you need to go through the products for conservation. To do this, you need to choose smooth, unbreakable stems whose heads have not yet blossomed. Their length should be about a couple of centimeters below the height of the selected can.
3. Now the raw materials need to be processed. First, the sprouts should be rinsed from the dirt under the tap, and then lowered for 5 minutes in a basin of water heated to 90 degrees.
4. Such a recipe for canned asparagus provides for the preparation of brine. To do this, you need to dissolve in a liter of water 5 grams of vinegar and 25 grams of salt. The composition should be brought to a boil and immediately removed from the fire.
5. Stalks of asparagus tightly put in jars, and heads must certainly be at the top. At the bottom of each of them must first lay one sheet of laurel and a clove of garlic.
6. It remains only to pour the contents of the 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.
7. After that, hot jars with the product should be tightly clogged, 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, the food used is the head of young shoots. This is no accident, because they contain the most useful nitrogen-containing substances in comparison with the rest of the plant. In addition, they are the most tender and nutritious. Interestingly, in fresh young sprouts a very diverse and rich composition of vitamins (A, C, E, B2, B6, B9 and PP). The quantity of some of them in asparagus is much higher than in cabbage or tomatoes. You can do conservation in the beginning of spring. By the end of April, the product has already reached full maturity. At the time of harvesting, it is necessary to take into account the fact that it is necessary to process the gathered shoots at once, without delaying the matter in the long box. Otherwise, during the fermentation, 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.

Home Blanks

Good housewives constantly make stocks. This allows you to cook your favorite dish at any time without any problems. Food lovers should definitely like canned asparagus. For the winter it is usually rolled in cans of 0.5 and 1 liter. The most common method does not require the presence of any special products. It is only necessary: for 500 grams of asparagus stems - 20 grams of salt, 5 grams of vinegar, sweet pepper-peas and water.

The whole process takes no more than an hour and a half. First you need:

1. Soak sprouts in cold water for 1 hour.
2. Prepare the jars, and then put the shoots in them standing. If desired, they can be cut into several parts.
3. Banks with products pour boiling water and leave in the same position for 15 minutes.
4. After this, drain the water, add salt and bring it back to a boil.
5. In each jar pour vinegar, put pepper and pour the prepared hot solution.
6. Roll tightly with metal covers.

The work is over. It remains only to wait for complete cooling. In order for the process to go gradually, the banks should be well wrapped in something warm.

Product in fragrant pouring

Delicious asparagus, canned in tomato. However, this requires additional products: 1 kg of asparagus beans - 5 kg of tomatoes, ½ kg of onions and sweet peppers, 200 grams of garlic, 2 glasses of vegetable oil, 50 grams of sugar, 1 spicy pepper, 4 tablespoons of vinegar , Salt and greens (parsley, dill).

Sequence of preparation:

1. First, you need to wash the tomatoes, and then use a blender to turn them into mashed potatoes. Then pour the mass into a large pan, put on a stove and boil over medium heat for an hour.
2. Wash the beans into small pieces of medium length (2 centimeters) and send to a pan with tomatoes. Extinguishing continue for another 40 minutes.
3. Peeled pepper seeds, too, turn into a puree, add to the total mass and leave to cook for 10 minutes.
4. Onion cut into half rings, lightly fry, and then put into a saucepan with boiling beans and leave it there to stew for another 10-15 minutes.
5. Finely chopped hot pepper and garlic along with the remaining ingredients, send to a pan and boil for 10 minutes, stirring occasionally.

At the last stage, the hot mixture is spread over the cans and rolled right away.