---------- 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.
   
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   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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