Canning Asparagus (spears Or Pieces) Recipe

The best delicious Canning Asparagus (spears Or Pieces) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Canning Asparagus (spears Or Pieces) recipe today!

Hello my friends, this Canning Asparagus (spears Or Pieces) recipe will not disappoint, I promise! Made with simple ingredients, our Canning Asparagus (spears Or Pieces) is amazingly delicious, and addictive, everyone will be asking for more Canning Asparagus (spears Or Pieces).

What Makes This Canning Asparagus (spears Or Pieces) Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Canning Asparagus (spears Or Pieces).

Ready to make this Canning Asparagus (spears Or Pieces) Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

 

Ingredients & Directions

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-

Yields
1 Text

Leave a Reply

Your email address will not be published. Required fields are marked *