Canned Asparagus

  

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 can whole. Hot pack or raw pack according to instructions below.

Hot pack

  • Cover asparagus with boiling water.
  • Boil 2 or 3 minutes.
  • Loosely fill jars with hot asparagus, leaving 1-inch headspace.

Raw pack

  • Fill jars with raw asparagus, packing as tightly as possible without crushing, leaving 1-inch headspace.

3. Add 1 teaspoon of salt per quart to the jars, if desired. Add boiling water, leaving 1-inch headspace.

4. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. 

5. Adjust lids and process in a pressure canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Dial-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of:

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

 

 

 

Canner Gauge Pressure (PSI) at Altitudes

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: National Center for Home Food Preservation




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