|2½ pounds||To 4-1/2 lbs; Makes 1 quart|
Home canned asparagus is handy for cold salads, as well as for hot vegetable dishes. You'll need the basic equipment for steam pressure canning.
1. Choose tender, evenly sized, tight tipped fresh spears.
2. Organize and prepare equipment and work area.
3. Wash asparagus spears thoroughly, Trim off scales and tough ends and wash them again.
4. Leave spears whole or cut into 1-inch lengths.
5. COLD PACK: Gently but firmly pack asparagus as tightly as possible into hot jars to within 1 inch of tops. If desired, add ½ teaspoon salt to pints, 1 teaspoon salt to quarts. Pour boiling water into jars to within 1 inch of tops. HOT PACK: Cook asparagus pieces 2 or 3 minutes in enough boiling water to cover them. pack the pieces loosely into hot pint or quart jars to within 1 inch of tops. Add ½ teaspoon salt to pints, 1 teaspoon salt to quarts, if desired. Pour boiling cooking water into jars to within 1 inch of tops. Add boiling water if you run out of cooking water.
6. Run a slim, non metal tool down along the inside of each jar to release air bubbles. Add more boiling liquid to fill to within 1 inch of tops.
7. Wipe tops and threads of jars with damp clean cloth.
8. Put on lids and screw bands as manufacturer directs.
9. Process at 10 pounds pressure, 25 minutes for pints, 30 minutes for quarts. Follow manufacturers directions for your canner.
10. Follow basic steps for steam pressure canning, 10 through 24.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-05-95
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