Asparagus, to Bottle

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Time
Cook: 90 min Total: 90 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (12)
  1. Scrape and cleanse the asparagus, cut the stalks into even lengths, and tie them up into bundles, one of which will fit one of Rylands' bottles (previously mentioned).
  2. Put the asparagus bundles into salted, boiling water and boil for five minutes.
  3. Rinse the asparagus in cold water and dry on a clean cloth.
  4. Place the asparagus bundles into the bottles, allowing a bundle to each.
  5. Have ready boiling some water salted as for cooking the vegetable, and fill the jars right up to the top.
  6. Fit on the glass top (use the Climax bottles with the vent-hole in the lid).
  7. Stand the bottles so filled in a kettle of water, swathed in hay to prevent their cracking when the outer water boils.
  8. Bring the outer water to a boil, and let the bottles cook steadily for one and a half hours.
  9. Cork and wax up the hole as described in Chapter I.
  10. Let the bottles get perfectly cold in the water they are cooked in without moving.
  11. Stand the bottles on a moist cloth in a warm corner.
  12. Fasten down hermetically, wipe the bottles dry, and store, after labelling them with the date of the bottling.
Original Text
Asparagus, to Bottle.—Scrape and cleanse the asparagus, cut the stalks into even lengths, and tie them up into bundles, one of which will fit one of Rylands' bottles (previously mentioned), then put them on in salted, boiling water, and boil for five minutes, after which rinse them in cold water, and dry on a clean cloth: now place them into the bottles, allowing a bundle to each, and have ready boiling some water salted as for cooking the vegetable, and fill the jars right up to the top; fit on the glass top (use the Climax bottles with the vent-hole in the lid), stand the bottles so filled in a kettle of water, swathed in hay to prevent their cracking when the outer water boils, bring the water to a boil, and let them cook steadily for one and a half hours. Now cork and wax up the hole as described in Chapter I., and let the bottles get perfectly cold in the water they are cooked in without moving; then stand them on a moist cloth in a warm corner, fasten down hermetically, wipe the bottles dry, and store, after labelling them with the date of the bottling.
Notes
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