INGREDIENTS

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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