Let the Canning Commence

Last summer I helped my friend Joan of Olds Farm plant, weed, feed, harvest and shuck her wares. I even dragged the kids along with me a few times. Needless to say, Dylan no longer wants to be a farmer.  In exchange, I received a great bounty of produce and farm-fresh meats. It was win-win.

So, when she called last month and asked me to help her run her tables at the Farmers’ Market for three weeks, of course I said yes. Each week I came home with a giant box of goodies. Spring greens, ground beef, chicken and pork sausages, garlic, leeks, onions and . . . asparagus!

The first week I grilled all the asparagus and spring onions I brought home and consumed them within three days. The second week I brought home a much larger bag of asparagus. I continued to grill and eat large quantities of asparagus, but there was actually enough left over to can and freeze some.

Photo by Tiffany Copeland Godden.

Yesterday, a terrible storm blew in and it rained all morning. At one point, the sky was so black that it appeared to be evening and it was so still I thought there would be a tornado. Yard work was out of the question and the house was nice and cool so  the weather was perfect for canning.

I dragged out the giant bag of asparagus and my pickled asparagus recipe from the Can Jam. The recipe is there in a step-by-step illustrated version, or you can download the printable copy here: French Tarragon Pickled Asparagus Printable

I didn’t get seven jars this time, but I also didn’t weigh/count my spears. I only had these five, tall-ish jars available, so I cut enough spears to fit into the jars. When I was done I had enough asparagus left over for one more dinner and a pint of frozen asparagus.

I’ve never frozen asparagus before and I was afraid it would all turn to mush so I searched The InterWebs for advice. After consulting various “experts”, I decided to take none of their advice and do it my own way. I present to you The Method.

The Method

  1. Clean and cut your asparagus spears.
  2. Fill a CLEAN kitchen sink or large pot with ice and water.
  3. Bring a pan of water large enough to hold all of your asparagus to a boil.
  4. Set a timer for one minute.
  5. Rapidly add all the cut pieces of asparagus to the boiling water.
  6. As the timer counts down to zero-ish, remove the pan from the stove.
  7. Quickly drain the asparagus and add the hot pieces to the ice bath.
  8. Stir the spears around in the bath to quickly cool them.
  9. Remove the cut pieces to a towel to drain.
  10. Spread the cooled pieces onto a plate or cookie sheet and place in freezer.
  11. After the pieces are individually frozen, place them in a freezer container.
1 pint frozen asparagus

Yum.

Okay, so most people blanch their asparagus, but I did it for less than a minute and I was really quick about getting it into the ice bath. Conflicting info from the internet makes me wonder if this will help at all, but I’m hopeful. They look beautiful at least.

Storage count: 2.25 quarts pickles.5 quarts frozen vegetables

1 Comment

Filed under canning, food

One response to “Let the Canning Commence

  1. Good for you! I have not canned in years but this year I plan to do lots. Thanks for the inspiration. I’ll be watching your storage count and using it for inspiration!

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