Blue Ribbon Winner Asparagus
- Yields: pints
1Prepare jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
2Wash asparagus and trim off tough scales, and break off tough stems. Wash again. Asparagus may be canned in spears or 1-inch pieces.
3Fill hot jars with raw asparagus, packing as tight as possible without crushing, leaving 1-inch headspace. Add 1/2 tsp canning salt per pint jar, if desired. Add boiling water, leaving 1-inch headspace.
4Remove air bubbles, adjust headspace if needed, and wipe rims with a dampened clean paper towel. Adjust lids and process 30 minutes at 10 lbs pressure (altitude 0-1,000 feet) for 30 minutes in a weighted-gauge pressure canner. Remove from heat and allow canner to cool naturally to 0. Open petcock or remove weighted gauge, wait 5 minutes then remove lid. Remove jars from canner and place on a rack or towel to cool. When cool, check seals. Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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