Does anyone know of a fool-proof way to put up asparagus? Over the years, I've tried freezing AND canning, and usually I end up with mush. I realize this is from over-cooking, but I don't know exactly how long to cook it. I would appreciate a step-by-step explanation from someone who has done it successfully, canning or freezing. Thanks.

-- Shannon (Grateful Acres Animal Sanctuary) (gratacres@aol.com), May 19, 2000

Answers

Break the asparagus into bite size pieces...Put it in just a little bit of boiling water...Simmer just til you can stick a fork in it... Drain... Put it in ice cold water...drain...freeze...use in stir-fry, soup, or whatever. It's never been mushy processing it this way.

-- Cindy (atilrthehony_1@yahoo.com), May 19, 2000.

Shannon -- the yummiest recipe I have for asparagus is pickled!!! It's fabulous on sandwiches, or as a pickle on a tray (or out of the jar at three in the morning!). If you want my recipe, just email me!

-- Tracy (trimmer@westzone.com), May 19, 2000.

Shannon, I wash my asparagus with white vinegar & water, rinse, dry on cloth & then put it in freezer bags & freeze. I thaw & use in any way we want to eat it! I have done it this way for years! I don't have a big bed & it is an old one, so sometimes I wouldn't have enough for a good mess--so I would freeze what I had & keep adding to it. One way we like to make it go farther, is to make a white sauce & add the asparagus, cook & serve over toast.(just like chipped beef over toast--except I'm a vegetarain). Enjoy! Sonda in Ks.

-- Sonda (sgbruce@birch.net), May 19, 2000.

Tracy, I'd be interested in the recipe! A friend of mine put in a bed, and I'm putting in a bed myself next year.

-- Eric in TN (ems@nac.net), May 22, 2000.

First - Tracy, save us all a lot of time and just post the recipe, you vixen! Secondly, we LOVE fresh asparagus, but have found that freezing it is not a great idea, and canning it is a supreme waste. You can get the same thing by canning pablum and green food coloring. Add a little straw or hay for "mouth feel", so you won't think it's just slimy mush! Eat it fresh, and wait for next year! Sorry! Same problem with eggplant and basil, although I do dry basil. Maybe the same problem with watermelon or cantaloupe. Haven't figured out how to preserve those either! Hey! GL!

-- Brad (homefixer@SacoRiver.net), May 25, 2000.

Somewhere, Brad, among my hundred or so cookbooks, I have a recipe for making watermelon syrup...

Isn't it amazing what folks will try!!

-- Polly (tigger@moultrie.com), May 25, 2000.

I agree with Sonda, and even though I have a small raised bed, I am the only one who enjoys asparagus (can you imagine!) so I have some to put away. I have stopped blanching years ago, even plums and fruit for jams is literally smashed into freezer bags to be made into jam during the winter (and this week). I lay the asparagus in zip lock baggies and suck out all of the air. I steam my asparagus to cook it. The whole premise of blanching is dumb if you ask me, you introduce boiled water into a veggie or fruit, and then you freeze it, and then wonder why the ice crystals break down the product? I am going to try the vinegar rinse though, always open to new ideas! Vicki

-- Vicki McGaugh (vickilonesomedoe@hotmail.com), May 25, 2000.