"~patches~" > wrote in message
...
> Phyllis Stone wrote:
>
>> "Wayne Boatwright" > wrote in message
>> ...
>>
>>>Does anyone actually eat this stuff? The first time I ever opened a can,
>>>I
>>>thought the contents were already spoiled and threw it out. When I
>>>learned
>>>that it was supposed to be that way, I never bought it again. IMHO,
>>>canned
>>>asparagus is one of the most vile foods available. Color, texture, and
>>>flavor are all "unnatural".
>>
>>
>>
>>
>> I have mentioned this before but I always like sympathy, my husband will
>> only eat canned asparagus and it must be slathered with mayonaise. So I
>> feel a little guilty but when I buy fresh for me I get some canned for
>> him. When I have fish he gets fishsticks. The only lettice he likes is
>> iceberg. I finally figured out that he likes 1950 school cafeteria type
>> food.
> Sorry for piggybacking. Asparagus is one vegetable I haven't tried
> canning. If you homecanned it you could likely get better results than
> commercially canned asparagus. The reason for the is a certain amount of
> insect parts etc are allowed in commercially canned asparagus. I worked
> one asparagus season at a canning factory so that really turned me off.
> Homecanning would allow you to use purified water and adjust the salt.
> One of these days I will try a small batch to to see how it comes out. I
> normally freeze it but prefer fresh.

I'm don't understand why 'canned' pickled asparagus in JARS are crispy like
butter pickles, and dark green BUT
'canned' asparagus in cans are limp and light green.
Dee Dee