---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Asparagus (Spears or Pieces)
 Categories: Vegetables, Canning
      Yield: 1 text
 
 
  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-Master format courtesy of Karen Mintzias
 
-----