| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables, Canning | 1 | Text | |
INGREDIENTS
| 2,001 – 4,000 ft: 12 lb. | ||
| 4,001 – 6,000 ft: 13 lb. | ||
| 6,001 – 8,000 ft: 14 lb. | ||
| Above 1,000 ft: 15 lb. |
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. 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. ======================================================= === * 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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