Canning Asparagus(Spears Or Pieces)

* Exported from MasterCook *

CANNING ASPARAGUS (SPEARS OR PIECES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

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.

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.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
(rev. 1994) * Meal-Master format courtesy of Karen
Mintzias



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