How should asparagus be frozen?Wash thoroughly. Trim stems end slightly. Leave spears whole or cut in 2" lengths. Blanch in boiling water for 1 to 2 minutes only. After blanching, cool immediately in ice water. Drain well and pack in plastic freezer bags or containers, leaving no excess air space. Seal, label and freeze at 0° F. Use within 8 months for best quality. Do not defrost before cooking. If asparagus becomes defrosted, cook immediately. Do not re-freeze.
How do I can asparagus?Wash and drain asparagus spears. Leave spears whole or cut into pieces. Boil 3 minutes. While hot, place into clean canning jars, leaving 1 inch head space. Add 1/2 teaspoon salt to pints, 1 teaspoon salt to quarts, if desired. Cover with boiling water. Adjust caps. Process in steam pressure canner 25 minutes for pints, 30 minutes for quarts, at 10 pounds of pressure (240° F).
