Asparagus - Spears or Pieces

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

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 hot jars with hot asparagus, leaving 1-inch headspace.
Raw Pack
Fill hot 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. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Style of Pack Jar Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot and Raw Pints 30 min 11 lb 10 lb
Quarts 40 min

For processing at above 1,000 ft, see Altitude Adjustments.

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