0

votes

Jarring Asparagus?

Answered on August 19, 2014
Created February 01, 2012 at 9:49 PM

My buddy just let me know he gets boat loads of Asparagus whe they are in season. I am wondering what is the best way to take advantage of this bounty that he is willing to share with me? How can I store this treasure so as to be able to eat (and save money not buying so much) all year? . Jarring comes to mind. Is this the best method? Do you have a recipe you use?

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on February 02, 2012
at 10:29 PM

I've done both, but I usually use the icecubes and break them out into freezer bags. Easy to grab a handful and add to chicken noodle soup to "springify." :) Yeah, I think the frozen stuff gets slimy, and even though the canned is sad and cooked, at least it's not slimy.

778b36f4f699f202de135ef176fe9ab7

(1123)

on February 02, 2012
at 11:55 AM

I agree! We tried freezing several different ways, as asparagus grows wild around here and there is an abundance in late spring. It was a great disappointment. My husband keeps trying, but to no avail. I like the idea of pureeing it with chicken stock. Great idea. I'm going to try that next time! Do you just freezer in freezer bags or small containers, or what? I've frozen just plain stock in ice cube trays before...

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on February 01, 2012
at 11:29 PM

IMO, asparagus retains much better color, texture and flavor when frozen vs. canned.

77877f762c40637911396daa19b53094

(78467)

on February 01, 2012
at 10:58 PM

I feel a Caesar coming on.

77877f762c40637911396daa19b53094

(78467)

on February 01, 2012
at 10:58 PM

Same with canned Chris- it all dissolves.

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on February 01, 2012
at 10:51 PM

definitely delish!

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on February 01, 2012
at 10:50 PM

The reason I don't like frozen asparagus is that the moisture expands when frozen, then bursts apart the fibers, so that liquid and fiber separate when it's thawed. So you end up with mushy fibers and all the nutrients leach out with the frozen-the-thawed liquid. Same with celery.

Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

3 Answers

2
77877f762c40637911396daa19b53094

(78467)

on February 01, 2012
at 10:12 PM

I prefer all vegetables frozen as opposed to canned. Canned is just too 'baby food mushy' to me, whereas the colour and flavour is retained better in fresh frozen veggies.

Sure, they aren't as awesome as fresh would be, but it is nice to have them for variety off season.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on February 01, 2012
at 11:29 PM

IMO, asparagus retains much better color, texture and flavor when frozen vs. canned.

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on February 01, 2012
at 10:50 PM

The reason I don't like frozen asparagus is that the moisture expands when frozen, then bursts apart the fibers, so that liquid and fiber separate when it's thawed. So you end up with mushy fibers and all the nutrients leach out with the frozen-the-thawed liquid. Same with celery.

77877f762c40637911396daa19b53094

(78467)

on February 01, 2012
at 10:58 PM

Same with canned Chris- it all dissolves.

1
2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on February 01, 2012
at 10:04 PM

I think canning probably would be best. You could try blanching and freeze too. Either way, you'll lose some of the color and freshness, and some of the nutrients in the water too. I've never canned it, but I have fresh-frozen and blanched and frozen. Either way, not as good as fresh. Wasn't worth it, imo. Instead I made an asparagus puree with chicken stock in the blender, froze that, and used it in soups and sauces.

You'll need a pressure canner to safely can asparagus. Just clean and throw in jars, add hot water (and canning salt, optional), and refer to your pressure canner's instructions on how long and at what pressure to can.

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on February 02, 2012
at 10:29 PM

I've done both, but I usually use the icecubes and break them out into freezer bags. Easy to grab a handful and add to chicken noodle soup to "springify." :) Yeah, I think the frozen stuff gets slimy, and even though the canned is sad and cooked, at least it's not slimy.

778b36f4f699f202de135ef176fe9ab7

(1123)

on February 02, 2012
at 11:55 AM

I agree! We tried freezing several different ways, as asparagus grows wild around here and there is an abundance in late spring. It was a great disappointment. My husband keeps trying, but to no avail. I like the idea of pureeing it with chicken stock. Great idea. I'm going to try that next time! Do you just freezer in freezer bags or small containers, or what? I've frozen just plain stock in ice cube trays before...

0
026dde5c5ed48e30d006ac075410871e

(288)

on February 01, 2012
at 10:48 PM

I think pickled asparagus is insanely delicious. This recipe has a spicy kick:

*10 lbs asparagus

*6 large garlic cloves (peeled)

*4 1/2 cups water

*4 1/2 cups white distilled vinegar

*6 small jalapenos

*1/2 cup canning salt (no iodine)

*3 tsp dill seed

Wash and trim asparagus to fit in canning jar with 1/2 inch of space at the top of the jar. Pack jars with asparagus and garlic cloves. Combine water, vinegar, peppers, salt, and dill seeds in a pot. Bring to a boil. Pour hot brine into the jars. Put the jars in the fridge and soak for at least two weeks.

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on February 01, 2012
at 10:51 PM

definitely delish!

77877f762c40637911396daa19b53094

(78467)

on February 01, 2012
at 10:58 PM

I feel a Caesar coming on.

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!