Canned asparagus. Canned asparagus (preparation for the winter, recipe)

28.08.2019 Fish dishes

Studies by nutritionists have shown that some. This list also includes asparagus beans. Cooking recipes for the winter (such popular types of preparation as canned and frozen) will help to preserve not only the unique taste, but also the vitamins and minerals contained in this type of beans.

What are the benefits of asparagus beans?

First of all, let's define that asparagus is not asparagus, but a variety of green beans. Asparagus is eaten in the form of young shoots, while beans are only pods. They are similar only in terms of calorie content: both products are dietary. They are called asparagus beans due to the fact that their pods are very similar to asparagus shoots, but in fact they are 2 different products.

Asparagus (left) and asparagus beans (right)

Asparagus beans, grown in our climatic zone, are ubiquitous, they are unpretentious in care, but thermophilic. It takes root especially well in the southern part of the country.

Asparagus beans are rich in minerals and vitamins, they contain a large amount of potassium (48%), magnesium (8%), calcium (4-5%), as well as all B vitamins, especially B9 (10-11%) and B2 (7-8%).

A diet based on asparagus beans is prescribed for people with diabetes. Indeed, the product contains a natural analogue of insulin (arginine), which gently lowers blood sugar levels. Legumes improve liver performance due to their high iron content. Promotes the treatment of tuberculosis and hepatitis. Strengthens the nervous system and acts as a sedative. It is an integral part of the treatment of urolithiasis, and also counteracts the growth of tartar. People who are obese should definitely include asparagus beans in their diet, while replacing pasta and potato side dishes with it. It is rich in fiber (13-15%), which helps cleanse the intestines of toxins and toxins.

Important! Asparagus beans fill the stomach quickly with only 30 calories.

Also, asparagus beans have a positive effect on potency, and the increased content of antioxidants will help the body's cells to recover and rejuvenate. It is imperative for people over the age of 40 to eat asparagus beans at least 2-3 times a week.

Preparing asparagus beans for canning

In order for this useful product to reach the table all year round, asparagus beans are prepared for the winter. Of course, canned beans lose a number of useful properties, but most of them still remain. Conservation recipes are varied and unpretentious.

Remove the asparagus bean tails before canning

Asparagus beans purchased at a store or market counter should be a bright green color. These beans will be juicy and soft. If you have grown it on your site, then do not delay harvesting: the younger the pods, the less rigid veins between the beans formed in them. It is necessary to process the product in the first 2-3 days after harvest so that the pods do not have time to dry out. Store beans in a cool, dark place until processing. A refrigerator is best suited.

It is quite easy to prepare asparagus beans for preservation for the winter.

wash the bean pods;
cut off the ends;
blanch (dip in boiling water) beans for 5 minutes;
dry the product.

It is also necessary to prepare the container in which the asparagus beans, harvested for the winter, will be stored. The jars must be thoroughly washed and sterilized over steam or in the oven. Instead of a detergent, it is better to use baking soda, so in case of poor-quality rinsing of the jar, the workpiece will not give any taste.

Council. To prevent the glass jar from bursting in a hot oven, it must be washed with warm water and placed in a horizontal position for sterilization (put on its side).

Pickled beans

Pickled asparagus beans in jars

Marinating asparagus beans will preserve a lot of the minerals and vitamins they contain. Such a blank can stand for several years, awaiting its fate. The recipes for making pickles differ from pickles in that vinegar is added to the pickles as the main preservative. Pickled beans are distinguished by the special softness of the pods and the tenderness of the taste.

Important! When preserving beans for the winter, observe the sterility of the tools and the cleanliness of the room so as not to introduce pathogenic bacteria into the workpiece.

Canned beans are pickled in different ways. The choice of the recipe is yours.

Asparagus beans marinated with herbs

To prepare it you will need:

fresh asparagus beans (0.5 kg);
horseradish root (1.5 g);
fresh dill (50 g);
parsley (50 g);
salt (1.5-2 tbsp. l.);
sugar (1 tbsp. l.);
black pepper (10 peas);
ground cinnamon (1-2 g);
dried spicy cloves (3 pcs.);
vinegar (50 g).

Canning jars must be well washed and sterilized

You need to marinate whole beans or cut into 3-4 pieces. Simmer the prepared beans in vegetable or olive oil. While it is fried, prepare the marinade: add salt and sugar to 1 liter of boiling water, pour in vinegar after 10 minutes of boiling. Arrange the beans in sterile jars, cover with herbs and the remaining spices on top and pour over the marinade.

Cover the jars with sterilized lids and cook in a water bath. Boil for at least 15 minutes. Roll up the cans and put them to cool, in the "upside down" position, cover with a thick cloth so that the cooling process takes place as slowly as possible. Store in a cool place - cellar or refrigerator.

Pickled spicy beans with garlic

This recipe will require:

garlic (3 large cloves);
bay leaf (4 pcs.);
dried spicy cloves (5 pcs.);
vegetable oil (50 g);
salt (1 tbsp. l.);
sugar (2-3 tbsp. l.);
allspice (5 peas);
vinegar (100 g).

Do not spare the spices for the marinade - they will give a wonderful aroma

Rinse and dry prepared young beans, remove the streaked ends. Boil until tender for 7-10 minutes. Drain and place the boiled beans in sterile jars. Cut each of the garlic cloves into 4 pieces and add equally to each jar. Add the remaining spices.

Prepare the marinade: add sugar and salt to boiling water, after they are completely dissolved, pour in vinegar and vegetable oil. Boil for 1 minute. Pour the beans with the resulting marinade, let cool and roll up the lids sterilized in boiling water.

Preservation of beans by the salting method

This method of preparing the preparation of asparagus beans is very simple. Cooking recipes are varied, and the workpiece preserved by the salting method will delight you with its taste and the vitamins contained throughout the winter.

Salted asparagus beans with cherry and currant leaves

To prepare a blank according to this recipe you will need:

young asparagus beans (2 kg);
black currant leaves (1 pc. in a liter jar);
cherry leaves (1 pc. in a liter jar);
horseradish root;
black pepper (8-10 peas);
garlic (2-3 cloves);
salt (80 g);
water (1.5 l);
vodka (50 g).

Prepared asparagus pods must be tightly packed in layers (beans, cherry leaves, currants, garlic, horseradish, beans) in liter jars, after sterilizing the container. Add pepper. Boil water, dissolve salt in it (2 tablespoons per 1 liter of water) and cool. Pour the prepared jars with cold brine and add 2 tsp to each. vodka. Close with clean nylon caps and put in a cold, dark place. The beans preserved in this way do not lose their green color and are stored for a long time.

Canned Asparagus Beans with Vegetables

Recipes for canned asparagus bean salads vary in preparation process and composition. After trying one of the recipes, you will cook them over and over.

Roasted asparagus beans have a very special taste

Stewed asparagus beans with vegetables and herbs

This recipe includes:

young asparagus beans (2.5 kg);
onions (600 g);
carrots (600 g);
parsley greens (50 g);
parsley root (100 g);
vegetable oil (50 ml);
granulated sugar (75 g);
rock salt (40 g);
vinegar 3% (75 ml);
black pepper (10-15 peas).

For the proper preparation of the dish, you need to prepare the beans and cut them into 2 cm pieces. Peel, cut into half rings and sauté in vegetable oil. Peel the parsley root and carrots, cut into slices and fry. Wash and chop the parsley. Asparagus beans can be fried in a pan, or they can be left blanched.

Choose very young beans for preservation - then the dish will be tender

Cut ripe red tomatoes into slices and simmer for 12-15 minutes. Add sauteed vegetables and spices. Add water and bring to a boil, pour in vinegar essence and add sugar. Add chopped parsley at the end. The vegetable mass should be thin enough to fill all the voids in the jar.

Place pieces of asparagus in sterile jars and cover with vegetable mass. Roll up the lids. In winter, your household will be happy to enjoy this dish.

Stew of green beans, cabbage and eggplant

This recipe includes the following ingredients:

young asparagus beans (1 kg);
red tomatoes (1 kg);
onions (600 g);
medium-sized zucchini or zucchini (2 pcs.);
sweet bell pepper (5 pcs.);
eggplant (1 kg);
cauliflower (200 g);
white cabbage (500 g);
vegetable oil (50 ml);
cilantro (15 g);
parsley greens (15 g);
celery greens (15 g);
salt, spices (to taste).

To prepare the dish, you need to wash the vegetables, blanch the tomatoes and peel them. Remove the seeds from the pepper and peel the onion. Boil the asparagus beans in salted water for 12-15 minutes. Cut into 2-4 cm pieces. Cut the eggplants into cubes and salt to release the bitterness. Squeeze them out and fry.

Boil the asparagus beans before putting them in a vegetable stew.

Fry the zucchini and peppers separately, add the onion, cut into half rings. Cut white cabbage and pour over with boiling water. Blanch the cauliflower for 1-2 minutes.

Throw the tomatoes through a meat grinder and chop the greens. Send vegetables to a saucepan and stir, add salt and spices. Boil. Divide into sterile warm jars with a volume of 0.5-1 liters and sterilize in a water bath for an hour. Roll up and cool, turning over onto the lids. Store in a cool dry place.

Freezing asparagus beans for the winter

The frozen product is practically no different from the fresh one. It retains 90% of the total composition of vitamins and minerals, which is quite enough to raise and maintain immunity in the winter. If the freezing is done correctly, then the harvesting of asparagus beans will retain its appearance and structure until the next season. All recipes are equally good, but we'll show you 2 main ways of doing this process.

It is better to freeze beans by cutting them into pieces, then in winter it will be convenient to add the product immediately to dishes

Freezing fresh asparagus beans

To use this method, it is necessary to correctly and carefully process the product. To do this, you must cut off the ends of the pods and their stalks. They include hard membranes, and in order not to spoil the dish, it is better to remove them. After trimming, the beans must be rinsed with plenty of running water and dried by discarding in a colander, cheesecloth or paper napkins. You can cut the beans into pieces, or you can freeze the whole pods, it depends on the aesthetics of the dishes that you are going to cook in the future.

Council. Freezing sliced \u200b\u200basparagus beans saves more space in the cooking space.

Wash and dry the asparagus beans before freezing.

It is best to use special vacuum bags or containers when freezing, from which air can be pumped out. So the workpiece is better preserved and has a crumbly shape. After packing, the asparagus bean pods are placed in the freezer and frozen. If the chamber is programmable, then the program "dry freezing of vegetables" is selected.

Freezing boiled asparagus beans

This method of harvesting beans for the winter does not subsequently require additional processing; it can be fried or stewed immediately, taking into account the cooking recipe.

Preparation for the process is carried out in the same way as when freezing fresh asparagus beans. Then it is cut into pieces and boiled for 4-6 minutes. Drain and allow to cool, then spread on a paper towel, dry and pack in bags.

Freeze food in small portions

Asparagus is a source of folate, which is not easy to find in fresh vegetables, so it is worth consuming asparagus in any amount. This vegetable can be prepared in the form of salting, it can be very salty, or it may contain a small amount of salt, it depends on the individual recipe.

It is very easy to prepare asparagus, especially since you can use a variety of recipes. This method, how to salt asparagus, suggests putting the vegetable in a container and pouring it with the prepared brine. For salting, you can use not only traditional glass jars, but also wooden tubs or containers. This recipe is simple enough and doesn't take a lot of time.

Required Ingredients:

Asparagus - 1 kg.;
Water - 5 glasses;
Salt - 1 glass

How to prepare asparagus for the winter:

Rinse the asparagus stalks well, blot with a towel, put in prepared jars. Banks are pre-washed, you can use baking soda for washing, and then sterilized.
Sterilization must be carried out at high temperatures to make the container completely sterile;
When the fruits are prepared and laid out in jars, you can proceed to preparing the brine, in which the mass will be stored and salted. For the brine, you need to boil the water, then dissolve the salt in it and boil a little. Strain the brine through a cloth to get rid of sediment;
Pour the prepared fruits with hot brine, they should not float, and the liquid should be slightly larger than the fruits themselves. The liquid should not reach the neck, you need to leave a little space;
The containers must be covered not with lids, but with parchment or a thick cloth so that fresh air can enter the workpiece;
Such a twist is stored for a long time, but at a low temperature. The refrigerator or cellar is ideal for storage. Before use, the stems are boiled in water or soaked for about 1-2 hours, depending on the amount of ingredients.

Asparagus for the winter harvesting

Salted asparagus is not only a delicious snack, but also a very beautiful decoration. Such a blank looks beautiful both on the festive table and right in the jars, and it does not change its color and appearance much after salting, of course, if it is cooked correctly. Excess salinity can then be soaked in cool water.

Required Ingredients:

Asparagus - 1 kilogram;
Salt - 200 gr.;
Sugar - 100 gr.

Canning asparagus for the winter:

Wash the stems well, spread them in even bunches and tie them with threads. The threads do not need to be tightly pulled together so as not to damage the fruits, but they should not come loose during the cooking process;
In this form, it is necessary to send the bunch into boiling water, cook for about 8-10 minutes, but you should pay attention to the color and texture of the fruit. If the stems have become soft, then you can pull it out and continue harvesting;
When the mass is ready, it must be immediately transferred to cold water. You can put a small amount of ice in it to make the liquid very cold. The cold environment will help the mixture retain its natural color, the mass must cool completely in cold water, then the water is drained, and the bundles are laid out in banks;
While the pulp is cooling, you can prepare the brine. For him, put measured water on the stove, boil, add salt. Salt can be used in different amounts, it depends on the salinity of the finished pulp. If a more salty mass is needed, then a large amount is added. But you can add very little salt, such a mixture will be fresher;
When the mass boils, it is removed from the heat and left to cool completely;
Pour sugar into prepared jars and pour brine, close the jars with iron lids and send them into boiling liquid or over steam for proper sterilization. Banks should be sterilized for about an hour, then they should cool completely in this water;
After 5 days, it is necessary to repeat the sterilization within 20 minutes;
Now you can hide the twist for storage, it can be a place with room temperature or a cool room.

How to make asparagus for the winter

Asparagus can be boiled before salting, or already salted stems can be boiled. This recipe suggests boiling the vegetables first, then starting to salt them. Such pulp turns out to be more uniformly salted, and the salt solution penetrates much faster, so this blank can be used very soon.

Required Ingredients:

Asparagus stalks - 0.5 kilograms;
Water - 1 liter;
Salt - 100 grams.

Asparagus recipes for the winter:

The stems must be washed, immersed in boiling slightly salty water and boiled for several minutes. Cooking time can be determined by the degree of ripeness of the fruit. Very young shoots practically do not need cooking, they are simply dipped in boiling water for 1-2 minutes. But thick, hard and ripe fruits must be cooked for about 10 minutes;
Banks can be sterilized in advance, this will help the workpieces to be stored much longer, regardless of the storage temperature;
It is necessary to decompose the pulp into prepared jars, but you need to lay out the stems with their heads down, tamp the mass well;
Pour the pulp with the solution in which the pulp was boiled and close with nylon lids. Can be rolled up with iron lids and a special seaming key;
Now it is worth sending the cans for pasteurization in boiling water, the workpieces should be pasteurized for 25 minutes, then cool completely and pasteurize again for 25 minutes;
Then you can lower the twist into a cellar or a cold place.

Asparagus twists for the winter

Asparagus can be supplemented with a small amount of spices, and they will not spoil the taste of the herbs, they will only slightly emphasize the taste and add more flavor. Allspice works very well for this. Such greens will look good on any table and are perfect as an addition to various salads.

Required Ingredients:

Asparagus - 1 kg.;
Sugar - 50 grams;
Salt - 50 gr.;
Allspice - 6 peas;
Water - 1 liter.

Preservation of asparagus for the winter:

From the very beginning, you need to prepare cans that need to be washed and sterilized over steam;
Then you can start preparing the brine, in which the pulp will be salted. For the brine, you need to boil water, add salt, sugar and pepper there. It is not necessary to cook the brine for a long time, it is enough to bring to a boil and then you can remove the mixture from the heat;
Rinse the pulp, cut into small cubes, but it is important that they are approximately the same.
You can cut the stems to the size of the can;
Dip the pulp in boiling water and boil for about 5 minutes so that the stems become a little soft, then discard the mass in a colander, drain excess water;
Put the pulp in the prepared jars in dense rows, the heads should be at the bottom of the jar;
It remains only to fill the containers with the prepared hot brine and roll up the lids. Send the containers to a water bath for additional sterilization, it should last about 1 hour;
Leave the mixture to cool, and after two days carry out additional sterilization for 1 hour.

How to preserve asparagus for the winter

Asparagus is cooked in a variety of ways, and the flavor can vary greatly depending on how it is cooked. For example, if you cut the stems, they will absorb a lot of the saline solution and taste more salty. Whole stems should be boiled, so the pulp will be softer and tastier.

Required Ingredients:

Asparagus stalks - 1 kg;
Salt - 100 grams;
Water - 1000 milliliters.

Canned asparagus for the winter:

First, you need to dissolve salt in water, salt should be taken coarse stone, it is more suitable for preparing this type of workpiece. After dissolving the salt, strain the mixture through a thick cloth or several layers of clean gauze. This procedure will relieve the mixture of unpleasant sediment from rock salt;
Now you can start preparing the fruits themselves. They must be rinsed thoroughly, dried a little on a paper towel and cut into cubes of the same length. It is exactly the same pieces that will be salted more uniformly and the taste will be softer;
In a separate container, you need to boil a small amount of clean water, after it boils, you need to lower the fruits into it, you need to cook them until half cooked so that they only become slightly soft, but not digested. The overcooked pulp will turn into a very soft consistency that will taste unpleasant;
Cooked fruits should be placed in sterilized jars, so that the heads of the fruits are facing down. The fruits must be packed tightly so that they do not float;
After that, you can fill the mass with a decoction in which the fruits were cooked earlier. There should be a lot of broth, it should reach the edges of the container;
Now it is worth closing the jars with sterilized lids or rolling them up with iron lids;
Boil water separately in a large saucepan and lower the finished pieces into it. The workpiece should be pasteurized for 25 minutes;
Then turn off the stove and let the jars cool completely;
When the mixture has completely cooled down, it is necessary to bring it to a boil again and lower the workpieces into it, again pasteurize for 25 minutes.

Salting such greens is quite simple, but in order to salt, the pulp needs to be in the brine for a long time. Using a hot brine will shorten the salting time and the pulp will taste better. Salted pulp can be cooked before eating.

You can also cook other preparations for the winter, which will be no less tasty and healthy, for example, and.

Nutritional research has shown that some vegetables are extremely low in calories. This list also includes asparagus beans. Cooking recipes for the winter (such popular types of preparation as canned and frozen) will help preserve not only the unique taste, but also the vitamins and minerals contained in this type of beans.

What are the benefits of asparagus beans?

Asparagus (left) and asparagus beans (right)

Asparagus beans, grown in our climatic zone, are ubiquitous, they are unpretentious in care, but thermophilic. It takes root especially well in the southern part of the country.

Asparagus beans are rich in minerals and vitamins, they contain a large amount of potassium (48%), magnesium (8%), calcium (4-5%), as well as all B vitamins, especially B9 (10-11%) and B2 (7-8%).

Important! Asparagus beans fill the stomach quickly with only 30 calories.

Preparing asparagus beans for canning

Remove the asparagus bean tails before canning

It is quite easy to prepare asparagus beans for preservation for the winter.

wash the bean pods;
cut off the ends;
blanch (dip in boiling water) beans for 5 minutes;
dry the product.

Council. To prevent the glass jar from bursting in a hot oven, it must be washed with warm water and placed in a horizontal position for sterilization (put on its side).

Pickled beans

Pickled asparagus beans in jars

Important! When preserving beans for the winter, observe the sterility of the tools and the cleanliness of the room so as not to introduce pathogenic bacteria into the workpiece.

Canned beans are pickled in different ways. The choice of the recipe is yours.

Asparagus beans marinated with herbs

To prepare it you will need:

fresh asparagus beans (0.5 kg);
horseradish root (1.5 g);
fresh dill (50 g);
parsley (50 g);
salt (1.5-2 tbsp. l.);
sugar (1 tbsp. l.);
black pepper (10 peas);
ground cinnamon (1-2 g);
dried spicy cloves (3 pcs.);
vinegar (50 g).

Canning jars must be well washed and sterilized

Pickled spicy beans with garlic

This recipe will require:

garlic (3 large cloves);
bay leaf (4 pcs.);
dried spicy cloves (5 pcs.);
vegetable oil (50 g);
salt (1 tbsp. l.);
sugar (2-3 tbsp. l.);
allspice (5 peas);
vinegar (100 g).

Do not spare the spices for the marinade - they will give a wonderful aroma

Preservation of beans by the salting method

Salted asparagus beans with cherry and currant leaves

To prepare a blank according to this recipe you will need:

young asparagus beans (2 kg);
black currant leaves (1 pc. in a liter jar);
cherry leaves (1 pc. in a liter jar);
horseradish root;
black pepper (8-10 peas);
garlic (2-3 cloves);
salt (80 g);
water (1.5 l);
vodka (50 g).

Canned Asparagus Beans with Vegetables

Recipes for canned asparagus bean salads vary in preparation process and composition. After trying one of the recipes, you will cook them over and over.

Roasted asparagus beans have a very special taste

Stewed asparagus beans with vegetables and herbs

This recipe includes:

young asparagus beans (2.5 kg);
onions (600 g);
carrots (600 g);
parsley greens (50 g);
parsley root (100 g);
vegetable oil (50 ml);
granulated sugar (75 g);
rock salt (40 g);
vinegar 3% (75 ml);
black pepper (10-15 peas).

Choose very young beans for preservation - then the dish will be tender

Place pieces of asparagus in sterile jars and cover with vegetable mass. Roll up the lids. In winter, your household will be happy to enjoy this dish.

Stew of green beans, cabbage and eggplant

This recipe includes the following ingredients:

young asparagus beans (1 kg);
red tomatoes (1 kg);
onions (600 g);
medium-sized zucchini or zucchini (2 pcs.);
sweet bell pepper (5 pcs.);
eggplant (1 kg);
cauliflower (200 g);
white cabbage (500 g);
vegetable oil (50 ml);
cilantro (15 g);
parsley greens (15 g);
celery greens (15 g);
salt, spices (to taste).

Boil the asparagus beans before putting them in a vegetable stew.

Fry the zucchini and peppers separately, add the onion, cut into half rings. Cut white cabbage and pour over with boiling water. Blanch the cauliflower for 1-2 minutes.

Freezing asparagus beans for the winter

It is better to freeze beans by cutting them into pieces, then in winter it will be convenient to add the product immediately to dishes

Freezing fresh asparagus beans

Council. Freezing sliced \u200b\u200basparagus beans saves more space in the cooking space.

Wash and dry the asparagus beans before freezing.

Freezing boiled asparagus beans

This method of harvesting beans for the winter does not subsequently require additional processing; it can be fried or stewed immediately, taking into account the cooking recipe.

Freeze food in small portions

It is not at all difficult to find a recipe for canned asparagus if you want to add variety to your diet.

Everything according to the rules

Given the fact that everyone's tastes are strictly individual, everyone has their own recipe for canned asparagus. The options may differ from each other in some little things, but the sequence of actions remains unchanged. For work you will need: glass jars, metal lids, asparagus, table salt, sugar and water.

The work is carried out as follows:

First you need to prepare the dishes by sterilizing the jars and lids in any convenient way.
Then you need to sort out the products for preservation. To do this, you need to choose smooth, undamaged stems, the heads of which have not yet blossomed. Their length should be about a couple of centimeters below the height of the selected can.
Now the raw material needs to be processed. First, the sprouts should be rinsed from dirt under the tap, and then lowered for 5 minutes in a bowl of water heated to 90 degrees.
This involves the preparation of brine. To do this, dissolve 5 grams of vinegar and 25 grams of salt in a liter of water. The composition must be brought to a boil and immediately removed from heat.
Place the asparagus stalks tightly in jars, and the heads must be at the top. At the bottom of each of them, you first need to lay one leaf of laurel and a chive.
It remains only to fill the contents with marinade, cover with a lid and put in a container of water for sterilization. This will take 20 or 25 minutes, depending on the size of the pan.
After that, hot jars with the product must be tightly corked, covered and left in this position until they cool completely.

This is the simplest recipe for canned asparagus. There are many other, more interesting ways.

Useful information

Before deciding how to preserve asparagus, you need to know more about the product itself. Most often, it is the heads of young shoots that are used for food. This is no accident, because they contain the most useful nitrogen-containing substances in comparison with the rest of the plant. In addition, they are the most tender and nutritious. Interestingly, fresh young sprouts have a very diverse and rich composition of vitamins (A, C, E, B2, B6, B9 and PP). Some of them are much higher in asparagus than in cabbage or tomatoes. Conservation can be done at the beginning of spring. By the end of April, the product has already reached full maturity. At the time of harvesting, it is necessary to take into account the fact that it is necessary to process the collected shoots immediately, without postponing the matter indefinitely. Otherwise, the structure of the stems will change during the fermentation process. It will become more fibrous and slightly bitter in taste. Such a product is already undesirable to eat.

Homemade preparations

Good housewives are constantly stockpiling. This allows you to prepare your favorite dish at any time without any problems. Lovers of healthy food should definitely like canned asparagus. For the winter, it is usually rolled up in jars of 0.5 and 1 liter. The most common method does not require any special products. You only need: for 500 grams of asparagus stalks - 20 grams of salt, 5 grams of vinegar, allspice and water.

The whole process takes no more than one and a half hours. First you need to:

Soak sprouts in cold water for 1 hour.
Prepare jars, and then lay the shoots in them in a standing position. If desired, they can be cut into several pieces.
Pour boiling water over cans of food and leave in the same position for 15 minutes.
Then drain the water, add salt and bring it to a boil again.
Pour vinegar into each jar, put pepper and pour the prepared hot solution.
Roll up tightly with metal caps.

The work is over. It remains only to wait for complete cooling. In order for the process to proceed gradually, the jars must be well wrapped in something warm.

Product in a flavored filling

Canned in tomato asparagus turns out to be very tasty. True, this will require additional products: for 1 kilogram of asparagus beans - 5 kilograms of tomatoes, ½ kilogram of onions and bell peppers, 200 grams of garlic, 2 cups of vegetable oil, 50 grams of sugar, 1 hot pepper, 4 tablespoons of vinegar , salt and herbs (parsley, dill).

Cooking sequence:

First, the tomatoes need to be washed and then mashed with a blender. Then pour the mixture into a large saucepan, put on the stove and simmer over medium heat for an hour.
Cut the washed beans into pieces of medium length (2 centimeters) and send to a saucepan with tomatoes. Continue extinguishing for another 40 minutes.
The peppers, peeled from seeds, also turn into mashed potatoes, add to the total mass and leave to cook for 10 minutes.
Chop the onion in the form of half rings, lightly fry, and then put in a saucepan with boiling beans and leave it there to simmer for another 10-15 minutes.
Finely chopped hot peppers and garlic, along with the remaining ingredients, send to a saucepan and cook for 10 minutes, stirring occasionally.

At the last stage, spread the hot mixture into jars and roll up immediately.

What you need:

green asparagus - 1 bunch;
garlic - 0.02 kg;
bay leaf - 0.001 kg;
vinegar - 0.02 l;
salt - 0.02 kg;
water - 1 l.

What to do:

Preserving asparagus at home is not a big deal. To make the asparagus soft and tasty, you just need to strictly follow the cooking technology.
First, you need to gently wash each asparagus stalk. The main thing is not to damage the stems. They must remain intact.
Boil water in a wide container. Gently move the asparagus stalks into it. Blanch them in 90 ° формате format - 5 minutes. Drain the water completely. Dry the asparagus with a paper towel. You can also use a regular towel.
Process the garlic. Clean thoroughly. Chop finely. Or run it through a garlic press.
Then prepare the vinegar marinade. Pour water into a saucepan. Add salt to it. Pour in vinegar. To mix everything. Boil. As soon as the marinade comes to a boil, immediately remove it from the heat.
Put garlic and bay leaf on the bottom of prepared containers.
Place prepared asparagus stalks vertically in jars. Then pour in the hot marinade.
Seal with metal lids. Wrap up in a blanket or blanket.

Do not touch the jars until they have cooled completely.

A very easy recipe for canned asparagus with green sweet peas

What you need:

asparagus - 1 bunch.

Per liter of water:

salt - 0.05 kg;
sugar - 0.05 kg;
allspice - 0.003 kg.

How to cook:

Prepare a container for canning in advance. Sterilize and set aside.
Prepare the filling from salt, sugar and clove pepper.
Prepare the asparagus. Process it: wash well over the stems. Then clean with a knife. Cut into pieces of equal size. The asparagus should be 2 cm below the jar lid. Blanch the asparagus sticks in boiling water for 5 minutes. Throw in a colander. Drain completely. Pat dry on a paper towel.
Place the asparagus tightly in previously prepared sterilized containers. The asparagus should be in the jars, heads down.
Rinse the jars with water. It is necessary to leave the liquid that the asparagus itself will give.
Pour boiling brine into jars. Roll up the banks. Sterilize in a water bath for an hour.
Wrap up in something warm. Cool jars completely. Storage - refrigerator.

A healthy recipe for canned asparagus with lemon for the winter

What you need:

asparagus - 1 bunch;
garlic - 0.015 kg;
bay leaf - 0.002 kg;
lemon.

What to do:

Preserving asparagus for the winter requires careful selection of fresh, juicy, dense stems. It is desirable that they have a cream or white color.
Stem processing includes bulkheading, removal of spoiled and green stems. Then the stems should be thoroughly rinsed under cold water. After rinsing, dry the asparagus on a paper or cloth towel.
Then fold the asparagus heads so that they point to one side. Tie medium bunches of asparagus, 3-4 cm in diameter, with culinary thread.
Blanch the bound bundles in boiling water. Blanching time - 10 minutes. Then put in cold water and chill. You can also use ice for cooling. Pour ice into a wide bowl. Lay tied bundles of asparagus on top. And pour ice on it so that it completely covers the asparagus.
Put prepared bundles of asparagus in previously sterilized containers. Pour the marinade into the container (it must boil without fail).
Pour a liter of water into an enamelled container. Pour in 0.02 kg of salt. Add 0.01 kg of sugar. Pour in the juice of one lemon. Boil the marinade. A minute before the end, put the tomato paste in the boiling marinade and stir so that it all disperses in the marinade.
Bookmark proportions: asparagus - 60%, marinade - 40%.
Sterilized containers must be filled with a fill 2 cm below the container neck.
After the jars are filled, cover them with lids. Transfer to a deep pot of water heated to 50 ° Ϲ. Sterilize over low heat. Sterilization takes: for 0.5 liter cans - 50 minutes, for 1 liter cans - 60 minutes.
After sterilization is complete, roll up the jars quickly. Check if they rolled well.

A simple recipe for canned asparagus in tomato

What you need:

asparagus - 1 kg;
tomatoes - 0.8 kg;
sugar - 0.02 kg;
salt - 0.02 kg.

What to do:

Process the asparagus. Rinse it thoroughly under cold water. Pat dry on a paper towel.
Then cut the asparagus stalks into 3-5 cm pieces.
Pour water into a wide saucepan. Boil. Pour the cut pieces of asparagus into it. Boil for 3 minutes. Then put it in a colander under running water. You can also cool the asparagus with ice. Pour it on a layer of ice, pour it on top so that the ice completely covers the asparagus.
Transfer cooled asparagus into prepared containers.
Cut the tomatoes crosswise. Put in boiling water for half a minute. Pull out with a slotted spoon. Allow water to drain. Remove the skin. Remove the stalk.
Purée the peeled tomatoes in a blender. If there is no blender, you can punch the tomatoes through a meat grinder. Pour salt and sugar into the resulting tomato puree. Transfer the puree to a saucepan and simmer for a few minutes. Then pour over the asparagus.
Sterilize banks. Sterilize a liter jar for 45 minutes.
Roll up cans with lids. Remove the rolled workpiece to a warm place.

The same kind of preparation can be made using green asparagus beans without changing the rest of the ingredients. It turns out very tasty.

Canned Asparagus with Ginger and Vinegar Recipe

What you need:

asparagus - 1 bunch;
garlic - 0.02 kg;
fresh ginger - 0.05 kg;
allspice - 0.05 kg
bay leaf;
vinegar 9% - 0.02 l (per liter of water);
salt - 0.03 kg (per liter of water);
sugar - 0.03 kg (per liter of water).

What to do:

Choose stems that are bright, green. Solid and strong. Rinse them out. It is advisable to soak in cold water for 2 hours. Then pour out the water. Rinse with running water.
Put a wide saucepan with 2 liters of water on the fire. Transfer the washed asparagus to it. Blanch at 90 ° Ϲ for 5 minutes. After blanching, remove the asparagus with a slotted spoon.
Process the garlic. Chop finely or pass through a garlic press. Peel the ginger. Cut into thin small pieces.
Put water for filling in a separate container. Pour salt, sugar and spices there. Do not add vinegar. Boil the filling. Remove from stove. Remove the lavrushka from the filling.
Put ginger, garlic on the bottom of prepared glass containers and place asparagus tips down. The tighter you can fill the jars, the better.
Pour in the resulting brine. At the very end, pour 0.01 liters of vinegar into each container.
Screw on the covers. Place containers with asparagus in a deep and wide saucepan for sterilization. To do this, pour water into a saucepan along the "shoulders" of glass containers with asparagus. Boil over the lowest heat.
After the sterilization time has elapsed, remove the containers from the pan. Wrap up. Cool gradually.

When cooled, remove containers of asparagus in a cool place.

Delicious Korean Canned Asparagus Recipe

To prepare this spicy snack from leguminous asparagus, the hostesses stock up on ingredients:

half a kilo of green asparagus;
5 cloves of garlic;
3 medium carrots;
a glass of refined oil;
a tablespoon of salt and sugar;
5 tablespoons of apple cider vinegar
a couple of pieces of bay leaves;
a mixture of peppers to taste.

It is not difficult to prepare a canned dish if you follow the sequence of actions:

Asparagus is prepared by cutting into thin, medium-length strips. Peeled carrots are grated in Korean.
Garlic is passed through a press, added to carrots with asparagus, mixed thoroughly.
In an enamel bowl, mix oil, sugar and salt, heat the mixture over low heat, stirring occasionally, slowly introduce a mixture of spices and peppers to taste.
After boiling the mixture, vinegar, bay leaf are introduced into it and removed from the heat.
Vegetables are poured with boiling sauce, mixed, set aside for cooling.
Transfer the mixture to a clean, prepared glass container, send it for storage in a cold place. The dish is ready to eat in 12 hours.

The finished dish will be stored longer if you add table vinegar to it during cooking in the same amount as apple cider vinegar.

Canned asparagus (video)

All of the above recipes are the easiest ways to preserve asparagus. Any housewife can easily make such a blank. The main thing is to buy asparagus, and the rest of the ingredients can always be found in any kitchen. Both taste and long-term storage will be guaranteed if you follow the canning technology. And then the favorite appetizer of the French kings will flaunt on your table whenever you feel like it.