Home canning is one of the most rewarding parts of having a garden. Canning asparagus will extend your gardens bounty through the year and cut down on waste while allowing the freshest flavor from your veggies. And with this helpful excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning, you’ll learn how to hot pack and raw pack asparagus. Use this and our other canning resources to preserve your entire garden!
The following is an excerpt from the USDA Complete Guide to Home Canning on how to can asparagus spears or pieces.
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 using the times listed in the Image Gallery.
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