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Blanch then freeze according to "Putting Food By" see inside

Misc.
Sort for size, wash well. Peel ends back about 2 inches from the bottom, cut off tough ends. Leave spears in uniform length to fit package, or cut in 2-inch pieces.
Blanch: By boiling thin stalks 2 minutes, medium 3 minutes, thick, 4 minutes.
Pack: With headroom; for spears, alternate tips and ends down (wide containers, all tips down). Seal; freeze.

From "Putting Food By" by Janet Greene, Ruth Hertzberg and Beaturice Vaughan ISBN 0-452-26899-0

MsgID: 0011867
Shared by: Judi
In reply to: Asparagus
Board: Cooking Club at Recipelink.com
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