Selecting, Preparing and Canning Vegetables
Asparagus - Spears or Pieces
Quantity: An average of 24½ 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 3½ pounds per quart.
Quality: Use tender, tight-tipped spears, 4 to 6
inches long.
Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
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. |
|
Canner Pressure (PSI) at Altitudes of |
Style of Pack |
Jar Size |
Process Time |
0 - 2,000 ft |
2,001 - 4,000 ft |
4,001 - 6,000 ft |
6,001 - 8,000 ft |
Hot and Raw |
Pints |
30 min |
11 lb |
12 lb |
13 lb |
14 lb |
Quarts |
40 |
11 |
12 |
13 |
14 |
Table 2. Recommended
process time for Asparagus in a weighted-gauge
pressure canner. |
|
Canner Pressure (PSI) at Altitudes of |
Style of Pack |
Jar Size |
Process Time |
0 - 1,000 ft |
Above 1,000 ft |
Hot and raw |
Pints |
30 min |
10 lb |
15 lb |
Quarts |
40 |
10 |
15 |
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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