The Busy Woman s Ga?'den Book 



from the time the water commences to boil after 

 the cans are put in the container, and the boiling 

 must be continuous. 



CANNING DIRECTIONS FOR VEGETABLES 



Asparagus — The green grasses grown in the 

 home garden do not, as a rule, can well. They 

 are too tender and delicate and break down under 

 the long cooking suggested. It might be well to 

 experiment with this, cooking only a short time 

 and if the asparagus keeps two weeks or more, 

 open a can and test the flavor and if found ac- 

 ceptable more can be canned. It requires the 

 tough white asparagus like the Bonvillet or Ar- 

 genteuil for canning and those are the kinds used 

 in commercial canning. Possibly if the green 

 grasses were cut below the ground as is done with 

 the French grasses it would stand up better under 

 cooking. The directions follow. 



Asparagus — Gather and clean at once, scrap- 

 ing off the scales on the sides, and cut to equal 

 length. It takes about three bunches for a pint 

 can as they shrink in blanching. Blanch five 



M4! 



