Dee Randall wrote:
> "~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
>
>
I think that picked asparagus has alumn added to keep the asparagus crispy.