Wash and trim the asparagus into even lengths, cutting off the hard end. Pack into jars, the heads of asparagus pointing upwards, then fill up with slightly salted water, using salt in the proportion of one teaspoon to each pint jar. Adjust the rubber and screw down the lid slightly, or, in the case of spring-top jars, adjust the wire clamp, but do not fasten down. Sterilise for three hours, according to the "General Rules For Canning Vegetables" above.
Wash and trim the asparagus into even lengths, then cook in boiling water for five to ten minutes. Remove from boiling water and plunge into cold water, then arrange neatly in jars with heads pointing upwards. Add one teaspoonful salt to every pint jar, and fill to overflowing with clear cold water or water in which asparagus has been boiled, taking care to stand jar in a pan of hot water, so that it does not crack when being filled with the hot water. Adjust the rubber and lids and sterilise for 45 or 60 minutes, according to the "General Rules For Canning Vegetables." Remove the cover of the boiler and screw down the tops of the jars tightly, or, in the case of spring-top jars, fasten down the wire clamp, then leave in the boiler until the next day.
On the following day partially unscrew the tops or loosen the wire clamps and cook for another 45 to 60 minutes. Repeat the boiling on the third day, then screw down tightly and put away in a dry, cool place.
This is known as the "Intermittent or Three-day" method.