Canning asparagus (spears or pieces)

Yield: 1 Text Quantit

Ingredients:

3-1/2 pounds per quart. Quality: Use tender tight-tipped spears
4 to 6 inches long.

Instructions:

Procedure: Wash asparagus and trim off tough scales. Break off tough stems and wash again. Cut into 1-inch pieces or can whole. 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. Add 1 teaspoon of salt per quart to the jars if desired. Add boiling water leaving 1-inch headspace. Adjust lids and process as recommended in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Asparagus in a dial-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints Quarts. Process Time: 30 minutes for Pints 40 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2 000 ft: 11 lb. 2 001 - 4 000 ft: 12 lb. 4 001 - 6 000 ft: 13 lb. 6 001 - 8 000 ft: 14 lb. Table 2. Recommended process time for Asparagus in a weighted-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints Quarts. Process Time: 30 minutes for Pints 40 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1 000 ft: 10 lb. Above 1 000 ft: 15 lb. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias