We haven't eaten any of the processed asparagus in jars, so I'm not sure how it turned out. But I am confident that it's safe to eat and I've been saving asparagus casserole recipes just in case it is mushier than we want to eat straight out of the jar.
I hot packed about half of the asparagus in 1 1/2 pint jars because they are tall. I raw packed the other half in pint jars. I prefer processing it raw pack in pint jars because it's faster and I waste less space in the jar because I can cut the spears right in half and they fit.
Onto the freezing experiment!
Here's my set up:
Killing enzymes stops the food from breaking down and spoiling. It also kills any harmful bacteria that might be along for the ride.
|Place the asparagus on the rack, lower into the boiling water, and blanch for about 2 minutes. I make sure the water is boiling for at least 1 of the 2 minutes.|
|When the asparagus is completely frozen, seal it in freezer bags with as much air removed as possible, or use a FoodSaver. Label it, place in a deep freeze (if you have one) or the regular freezer and use within one year.|
It isn't possible to flash freeze foods at home (I can't afford a freezer that will freeze my food in 12 seconds!) so the texture isn't the same as what I buy in the store. However, it's nice to be able to process food at home and to know there won't be a recall on it.