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|
|Hot and Raw||Pints||30 min||11 lb||10 lb|
For processing at above 1,000 ft, see Altitude Adjustments.