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Canning Asparagus (Spears Or Pieces)

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      Title: CANNING ASPARAGUS (SPEARS OR PIECES)
 Categories: Vegetables, Canning
      Yield: 1 Text
 
 
  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.
  
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 
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