How to Preserve Asparagus

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Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 10 ingredients

Possible health benefits

General information, not medical advice.

Asparagus High in vitamin K · High in protein · Source of folate · +2
High in vitamin K · 42 µg per 100 g, 55% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
High in protein · 2.2 g per 100 g, 44% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of folate · 52 µg per 100 g, 26% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims

Folate contributes to normal homocysteine metabolism.
Folate contributes to normal psychological function.
Folate contributes to the normal function of the immune system.
Folate contributes to the reduction of tiredness and fatigue.
Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Source of iron · 2.1 mg per 100 g, 15% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims

Iron contributes to normal oxygen transport in the body.
Iron contributes to the normal function of the immune system.
Iron contributes to the reduction of tiredness and fatigue.
Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 19% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims

Copper contributes to normal hair pigmentation.
Copper contributes to normal iron transport in the body.
Copper contributes to normal skin pigmentation.
Copper contributes to the normal function of the immune system.
Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Nutrients per 100 g of “Asparagus, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

Select nice asparagus, cut them the height of the jars used, fill jars with the asparagus — very full — then add cold water sufficient to cover them, put a new rubber around jars, screw the cover on as tight as possible.
Put the jars into a big kettle with the tips up and if straw is at hand put some in between the jars — otherwise rags will do in place of the straw.
If the kettle is deep, two layers of quart jars can be put in, one on top of the other.
Put cold water in the kettle, put on the fire, cook slowly from three to four hours — tightly covered — take care not to let the water boil away.
Lift the kettle from the fire, take off the cover, let stand until the water becomes cold.
Lift the jars out, make the covers much tighter.
New rubbers should always be used for these jars as old ones are apt to be hardened and would not keep the jars airtight When cold and ready to put away wrap dark paper around the jars.
Store in a dark, dry place.
Pickled Beets ( Betteraves marinees) Select small beets, leaving about two inches of the stem on.
Wash, put on the stove in hot water and salt, cook very fast until tender — from one to one and a half hours, according to the size of the beets.
When done, pour off the water, remove the skin.
For two quarts of beets take one pint water, one pint cider vinegar, one and a half pounds sugar, whole spices according to taste, a little bark of cinnamon, cloves and a few mustard seeds;
let come to a boil, skim well.
Then add the hot beets, let cook about fifteen minutes, and skim.
Have ready some jars, put the beets in the jars, cover with the liquid, tighten the coyer well, turn upside down and leave until cold.
When cold, put in a cool place.
They are ready for use at any time.

Plating

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Cookware for this recipe

Saucepan
Chef's knife
Slotted spoon
Kettle