How to blanch asparagus for pickling?

asparagus is one of the healthiest vegetables out there. It’s a nutritional powerhouse packed with vitamins A, C, E and B-complex, as well as minerals like potassium, calcium and magnesium. It’s also one of the best vegetables for weight loss because it’s high in water and low in calories.

How to blanch asparagus without boiling?

Since asparagus is an incredibly fast-growing vegetable, it’s important to use methods that will stop the growth process but not damage the tender stalks. One method that does this is blanching. Trimming the asparagus, you can place the spears in boiling water and cook them for about two minutes. Let them cool down, drain the water, and then add the asparagus to your favorite pickling solution.

How to blanch fresh asparagus for pickling?

For best results, try to buy your asparagus with the tips snapped off as they will be less woody. You can also remove the tough ends of the stalks since they won’t be eaten. If you want to add color to your asparagus, you can even toss them in a jar with a few drops of food coloring before pickling them.

How to blanch asparagus for preserving?

To prevent the asparagus from turning an unappealing grey or brown color, add two tablespoons of baking soda to boiling water. Let the asparagus stand in the water until it becomes tender (about 20 minutes). Drain and rinse with cold water.

How to blanch asparagus for canning?

If you want to can asparagus, you will need to first blanch it. This step helps reduce the risk of spoilage and keeps the green color in the pickles. To do this, cut off the stalks at an even length. Break off the tough ends. Then place the asparagus in boiling water for 2 minutes. Set aside to cool, then drain the water.