Michigan State University Extension
Preserving Food Safely - 01600039
08/03/99
FREEZING ASPARAGUS
Select young, tender stalks with compact tips. Sort
according to thickness of stalk.
Wash asparagus thoroughly and cut or break off and discard
tough parts of stalks. Leave spears in lengths to fit the
package or cut in 2-inch lengths.
Water blanch according to thickness of stalk:
Small stalks........................... 2 minutes
Medium stalks.......................... 3 minutes
Large stalks........................... 4 minutes
Cool promptly in cold water and drain.
Pack into containers, leaving no headspace. When packing
spears, alternate tips and stem ends. In containers that
are wider at the top than bottom, pack asparagus with tips
down. Seal, label and freeze.
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This file was generated from data base 01 on 05/29/03.
Data base 01 was last revised on 08/03/99.
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