Preserving Asparagus

 

Dianne Peaslee asks:

So excited...just went to the garden and picked almost 6lbs of asparagus. It is coming so fast...If I cut it into like 2-3 inch pieces and blanch it do you think I could freeze it on a cookie sheet till frozen then put into zip-locks and mix other veggies for a DIY stir-fry mix...

 

Answer:

 

Freezing asparagus is one of the best methods of preserving the flavor.  Vacuum sealing is more preferred over other ways because removing the air will hinder freezer burn and help it to maintain a good color and the best flavor.  When you vacuum seal you don't need to blanch the asparagus.  You simply wash it and cut it to the size you want.  Place it in your bag arranging it so that the most space is filled and more air can be removed.  Freezing this way preserves the most color and flavor.  If you don't have a vacuum sealer then you can wash and cut your asparagus.  Have a pot of water boiling and blanch it for about 30 or 40 seconds.  Cool quickly and place on a cookie sheet.  Freeze for a few minutes and then place in freezer bags or freezer container.  Remove as much air as you can before sealing. 

Strawberry Jam

Making Strawberry Jam is one of my favorite things to do.  I have seen that many people have trouble with their fruit floating.  You can prevent this by chopping your strawberries in a food processor or something similar.  Using smaller pieces of fruit makes a great jam and no floating.

You will need:

• 5 cups of crushed strawberries
• 7 cups of granulated sugar
• 1 box of regular pectin or 6 tbsp of classic pectin in the jar
• 1/4 cup lemon juice
• 1 pat of butter
• Water bath canner, Jars, Lids and Rings
• Jar lifter, Magnet and Funnel

Yields approximately 9 of the 1/2 pint jars

Fill a large pot with water and add about 1/2 cup of white vinegar.  Let your berries sit in this for a few minutes to remove any dirt.  Rinse berries in cool water and take a huller or paring knife and cut out the hull.

Slice your berries and mash them up.  The Ball Blue Book says to layer them one layer at a time and mash them with a potato masher.  I throw them in a food processor and chop them up.  I don't like real big chunks in my jam so this works well for me.  It also helps the fruit not to float in the finished jam.  You can do it either way you want to.

Measure out 7 cups of sugar and set aside.  Take 1/4 cup from the sugar you measured out and mix it with the pectin in a small bowl. 

Put your jars in the canner to sterilize while you are making the jam.  Put the lids and rings in a pot and cover with boiling water as well or if using newer lids you can just wash and set aside until ready to use.

Measure 5 cups of prepared fruit into a large stainless steel pot.  Add your lemon juice and add a pat of butter.

Sprinkle the pectin into the fruit stirring as you go so that it doesn't clump.   Over high heat bring to a boil that can't be stirred down. 

Add your sugar all at once and bring back to a boil that can't be stirred down.  Boil for exactly one minute.  Skim off any foam if you need to.  Ladle hot jam into hot jars leaving 1/4 inch head space.

Wipe the rims with a paper towel dipped in vinegar to ensure a good seal.  Put on lids and rings and tighten down finger tight.  Place in the water bath canner and bring to a boil.  Process for 10 minutes.  Turn off heat and remove lid.  Wait 5 minutes and then place your jars on the counter to cool for 24 hours.

Label and Store for a cold winter morning!

Removing Wax from Veggies & Fruits

Teresa Moye Asks:
How do I get the wax off of store bought cucumbers? My daughter's batch that we made came out soggy and she had to through them away. Sad time

Answer:
Teresa there are many commercial products you can buy, but there is no need to do so.  All you need to do is let them sit for a few minutes in water and vinegar. The vinegar will soften the wax if you let them sit a few minutes. Rub with your hands or a cloth. For stubborn wax use a soft brush and scrub gently. You can also use a little baking soda as a scrub. Rinse well under running water.