Michigan State University Extension
Preserving Food Safely - 01600038
10/13/97
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 hot jars with hot asparagus,
leaving 1-inch headspace. Add 1 teaspoon of salt per
quart to the jar, if desired. Add boiling cooking
liquid, leaving 1-inch headspace.
Raw pack--Fill hot jars with raw asparagus, packing
as tightly as possible without crushing, leaving 1-
inch headspace. Add 1 teaspoon of salt per quart to
the jar, if desired. Add boiling water, leaving 1-inch
headspace.
Adjust lids and process.
RECOMMENDED PROCESS TIME FOR ASPARAGUS IN A
DIAL- GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- 2001- 4001- 6001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 30 min. 11 lb. 12 lb. 13 lb. 14 lb. Hot Quarts 40 11 12 13 14
Raw Pints 30 11 12 13 14 Raw Quarts 40 11 12 13 14
RECOMMENDED PROCESS TIME FOR ASPARAGUS IN A
WEIGHTED GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- Above
Pack Size Time 1000 ft. 1000 ft.
Hot Pints 30 min. 10 lb. 15 lb. Hot Quarts 40 10 15
Raw Pints 30 10 15 Raw Quarts 40 10 15