Canned asparagus is a kind of high-grade canned vegetables, which uses fresh asparagus as raw material, high-temperature sterilization in bottles or cans of canned packaging. The body must be rich in a variety of amino acids, vegetable protein, minerals and trace elements, can enhance human immunity, modern medicine has proved that there are anti-cancer therapy effect.
Product introduction of Fresh Canned Green Asparagus
Canned asparagus is a kind of high-grade canned vegetables, which uses fresh asparagus as raw material, high-temperature sterilization in bottles or cans of canned packaging. The body must be rich in a variety of amino acids, vegetable protein, minerals and trace elements, can enhance human immunity, modern medicine has proved that there are anti-cancer therapy effect. At present, the output of canned asparagus in China ranks the first in the world. The producing areas are mainly concentrated in Yongji and Hejin of Shanxi and Heze area in Shandong. The annual output accounts for 3/4 of the world's total output.
Product Specification of Fresh Canned Green Asparagus
Canned Green Asparagus
Asparagus, Water, Salt
Place Of Origin:
Fujian, China (Mainland)
HACCP, COC, ISO, HALAL
212ml/ 314ml/ 370ml/ 580ml/ 720ml
Can (Tin) Or Jar
Customers Own Brand
The production process of canned asparagus
Asparagus stalk bottoms, trimmed to fit slightly more than 1/2 inch from the top of jar, in enough quantity to fit the number of jars x 1.25 (they shrink when cooked)
Fill a large shallow pan with water and bring to a boil. Separate the asparagus into batches according to thickness. Plunge each batch of asparagus into the boiling water for about a minute. Do not overcook. Plunge the cooked asparagus into ice water and drain immediately.
Lightly crush the spices.
Pack the asparagus and spices into the warm jars, relatively tightly.
Stir the turmeric and salt into the 1 c water and cook at medium heat until dissolved. Add the vinegar, bringing the liquid just to a boil. Immediately pour over the jarred asparagus. To cover, but leave ½-inch headspace. Insert a chopstick gently between the asparagus stalks to release any air bubbles.
Clean the rims, cap the jars and place in a water bath canner. Process for 10 minutes after the water comes to a boil. Remove the lid, turn off the heat and let sit for five minutes before removing the jars to to rest undisturbed until cool.
Cure for 3-4 months before testing for taste. If the jars don’t seal or if the liquid siphons and/or asparagus floats in the head space, refrigerate them. Otherwise, the pickles will keep for about a year.
FAQ Q: What's Your Payment Term? A: Our Payment Term Is 30% In Advance,70% See The Copy B/L Paid Or LC At Sight Q: May I Have My Own Brand? A: About The Brand, Customers Need To Use Your Own Brand. Q: What's Your Minimum Quantity? A: The Minimum Order: 1*20'Fcl
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