PRESERVING ASPARAGUS
Wash and trim the asparagus into even lengths, cutting off the hard end. Pack into jars, the heads of the asparagus pointing upwards, then fill with slightly salted .boiled water, using salt in the proportion of one teaspoon to each pint jar. Add also I dessertspoon of vinegar, Adjust the rubber and screw down the lid slightly, or, in the case of spring-top jars, adjust the wire clamp, but do not fasten down. Sterilize for 3 hours, 2 hours on one day and one hour the next day. Count the time. from when the water in the water-bath poils, not from when the jars are ‘put in.
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New Zealand Listener, Volume 17, Issue 435, 24 October 1947, Page 22
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109PRESERVING ASPARAGUS New Zealand Listener, Volume 17, Issue 435, 24 October 1947, Page 22
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