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 –

• 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. 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

Processing Times for Weighted-Gauge Pressure Canner

Source:

So Easy to Preserve, 6th Edition, 2020