Canning Asparagus

Canning Asparagus

Prep Time: 0

Yield: 0

Canning Asparagus

Ingredients

Instructions

  1. Quantity: An average of 24-1/2 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 3-1/2 pounds per quart.

    Quality: Use tender, tight-tipped spears, 4 to 6 inches long.

    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.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
    Hot and Raw Pints
    Quarts
    30 min
    40
    11 lb
    11
    12 lb
    12
    13 lb
    13
    14 lb
    14


    Table 2. Recommended process time for Asparagus in a weighted-gauge pressure canner.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
    Hot and raw Pints
    Quarts
    30 min
    40
    10 lb
    10
    15 lb
    15
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