1375 | Asparagus.
—The best asparagus for canning is the Colossal, from Monmouth County, New Jersey, and the best time from May 12 to June 12. After selecting the large, perfect spears, wash thoroughly, then scald about ten minutes, and after filling the cans full, cover with a light salt water, and seal the cans up, leaving the vent open; then cook ten minutes; then close the vent and cook two and one half hours. Open vent to let the gas out, and close it again.