Freeze Dry Food, Immediately Put In Jar With Oxygen Absorber, Put Lid And Band On Jar Just Barely Finger Tight, Place In Vacuum Chamber, Vacuum Down To 30hg, Remove From Vacuum Chamber, Label Jar. Store Jars In Cool Dry Location. Temp 50 to 75 Degree F.
Contents Should Have A Shelf Life Of 25 Years.
Choose a sunny location with well-drained soil. Dig a trench about 20cm deep and 20–30cm wide. Set the asparagus crowns about 30–50cm apart, placing each on a small mound of soil to support roots. Cover crowns with about 5cm soil. Water regularly and feed periodically through summer with a high-nitrogen fertilizer to encourage plenty of ferny top growth.
Recommended process time for Asparagus in a weighted-gauge pressure canner. Hot And Raw, Pint = 30 Minutes @ 15 psi, Quart = 40 Minutes @ 15 psi.
Freeze Drying, Video.