Asparagus — Spears or Pieces
Read full instructions and have all ingredients
and equipment ready BEFORE starting.
Quantity: An average of 5 pounds is needed for canner load of 2 pints.
Quality: Use tender, tight-tipped spears, 4 inches long for a pint jar.
Procedure: Wash asparagus
and trim off tough scales. Break off tough stems and wash again. Cut into 1-inch pieces or can whole.
Boil jars and lids before filling them with asparagus.
Boil jars and lids before filling them with asparagus.
Hot pack — Cover asparagus
with boiling water. Boil 2 or 3 minutes.
Loosely
fill jars with hot asparagus, leaving 1-inch headspace.
Add
1 teaspoon of salt (without iodine) per pint to the jars, if desired. Add
boiling water, leaving 1-inch headspace. (Iodine changes the color of asparagus).
Use
a spatula around the asparagus, to take out the air bubbles of the jar.
Clean
the rim of the jar with a paper towel and vinegar before putting on the lid.
Adjust
lids and process. If using a power
cooker, add water to cover ¼ of the
jar. Close the cover and press the
“Steam- canning” button, and the cook time button and add 15 minutes to the
default 30 minutes. (It will be processed for a total of 45 minutes).
Be
careful when pulling out the cans from the boiling water, and after processing
them in the power cooker.
Read the Power Cooker Instruction manual ahead
of time.
Use
the asparagus within a year. Canning is fun, but follow the steps correctly to avoid bacteria which can produce botulism.
