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Home > Canning > Canning Specifics
Canning Asparagus
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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