•Raw Pack.—Wash asparagus; trim off scales and tough ends and wash
again. Cut into 1-inch pieces.
_In glass jars._—Pack asparagus as tightly as possible without crushing
to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts.
Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar
lids. Process in pressure canner at 10 pounds pressure (240° F.)—
Pint jars 25 minutes
Quart jars 30 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack asparagus as tightly as possible without crushing to
¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½
cans. Fill to top with boiling water. Exhaust to 170° F. (about 10
minutes) and seal cans. Process in pressure canner at 10 pounds pressure
(240° F.)—
No. 2 cans 20 minutes
No. 2½ cans 20 minutes
•Hot Pack.—Wash asparagus; trim off scales and tough ends and wash
again. Cut in 1-inch pieces; cover with boiling water. Boil 2 or 3
minutes.
_In glass jars._—Pack hot asparagus loosely to ½ inch of top. Add ½
teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling-hot
cooking liquid, or if liquid contains grit use boiling water. Leave
½-inch space at top of jar. Adjust jar lids. Process in pressure canner
at 10 pounds pressure (240° F.)—
Pint jars 25 minutes
Quart jars 30 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack hot asparagus loosely to ½ inch of top. Add ½
teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with
boiling-hot cooking liquid, or if liquid contains grit use boiling
water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in
pressure canner at 10 pounds pressure (240° F.)—
No. 2 cans 20 minutes
No. 2½ cans 20 minutes