Yield: 1 Text
| Measure | Ingredient |
|---|---|
| \N \N | 2,001 - 4,000 ft: 12 lb. |
| \N \N | 4,001 - 6,000 ft: 13 lb. |
| \N \N | 6,001 - 8,000 ft: 14 lb. |
| \N \N | Above 1,000 ft: 15 lb. |
Quantity: An average of 24-½ 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 3-½ 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