How To Make Canned Asparagus Better

Chop the capers and hard boiled eggs and gently mix into the olive oil and vinegar mix.

How to make canned asparagus better. While the water boils fill a large bowl with ice and water. This is a good time to start a large pot of water boiling on low heat to fill your jars around the asparagus. Cook at 400 degrees for 15 minutes.

For hot pack blanch asparagus in boiling water for 3 minutes then pack. 1 can of long stem asparagus any brand but some generic brands taste horrible and have hard pieces so experiment with brands 2 tablespoons extra virgin olive oil. The garlic and onions should be sauteed in butter and then the chicken stock and cream can be added.

Trim asparagus to fit into the canning jars anything smaller than a quart wide mouth recommended. Butter milk and cornstarch over medium heat stirred to a creamy mixture. Place the asparagus in the boiling water bath for two minutes.

2 tablespoons parmesan cheese salt pepper to taste. The asparagus should be cut into pieces and added to the soup. Add smashed garlic finely diced onion salt and pepper.

The ingredients need about 30 to 60 minutes to simmer and develop flavor. Start with a basic white sauce. You can also get your canning jars cleaning in your dishwasher.

And also to start your canner heating up with the lid off and a few inches of water in the bottom leave the heat very low so you don t let it boil dry. On the side start a pot of boiling water for filling the canning jars. Leave to marinate for 20 30 minutes.