Quantity: An average of 24½ pounds is needed per canner load of 7 quarts; an average of 16 pounds is needed per canner load of 9 pints. A crate weighs 31 pounds and yields 7 to 12 quarts--an average of 3½ pounds per quart.
Quality: Use tender, tight-tipped spears, 4 to 6 inches long.
Jar size: Pints or Quarts
Instructions:
1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
2. Wash asparagus and trim off tough scales. Break off tough stems and wash again. Cut into 1-inch pieces or leave whole. Hot pack or raw pack according to instructions below.
Hot pack –
Raw pack –
3. Add 1 teaspoon of salt per quart to the jars, if desired. Fill each jar with boiling water, leaving 1-inch headspace.
4. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.
5. Adjust lids and process in a pressure canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.
Processing time:
Processing Times for Dial-Gauge Pressure Canner
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Canner Pressure (PSI) at Altitudes of: |
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Style of Pack |
Jar Size |
Process Time |
0-2000 ft |
2001-4000 ft |
4001-6000 ft |
6001-8000 ft |
Hot and Raw |
Pints |
30 min |
11 lb |
12 lb |
13 lb |
14 lb |
Quarts |
40 min |
11 lb |
12 lb |
13 lb |
14 lb |
Processing Times for Weighted-Gauge Pressure Canner
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Canner Gauge Pressure (PSI) at Altitudes |
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Style of Pack |
Jar Size |
Process Time |
0-1000 ft |
Above 1000 ft |
Hot and Raw |
Pints |
30 min |
10 lb |
15 lb |
Quarts |
40 min |
10 lb |
15 lb |
Source:
So Easy to Preserve, 6th Edition, 2020