Photo: Newell Brands
March is here and early spring vegetables, such as asparagus, will be popping out of the ground. If you are lucky enough to have your own asparagus patch, you know the anticipation!
If you have an abundance of asparagus, preserve it for later use by freezing, pickling or canning. To help you plan, here’s a chart of approximate yields from Michigan State University Extension. Learn more at Preserving Vegetables, MF1181.
| 1 pound (snapped) | = 2 cups cut up |
| 1 to 1 1/2 pounds fresh | = 1 pint frozen |
| 2 1/2 to 4 pounds fresh | = 1 quart canned |
| 10-pound box | = 7-10 pints frozen |
| 24 1/2 pounds | = a canner load of 7 quarts |
| 16 pounds | = a canner load of 9 pints |
| 1 crate (31 pounds) | = 7 to 12 quarts canned |
| 1 bushel (45 pounds) | =30 to 45 pints frozen or 11 to 18 quarts canned |
