Growing and Canning Your Own Food by Jackie Clay-Atkinson
Author:Jackie Clay-Atkinson [Clay-Atkinson, Jackie]
Language: eng
Format: epub
Amazon: B00B5LAG0M
Publisher: Backwoods Home Magazine
Published: 2012-03-12T00:00:00+00:00
Canning asparagus
Hot pack: Rinse and drain tender asparagus with closely-packed tips. Remove any tough lower stalk ends. Rinse again. Cut into 1-inch pieces or leave stalks whole. Boil 3 minutes. Pack hot into hot jars, leaving 1 inch of headspace. Pack whole stalks upright. Add ½ tsp. salt to each pint or 1 tsp. salt to each quart. Cover with boiling water, leaving 1 inch of headspace. Remove air bubbles. Wipe rim of jar clean; place hot, previously-simmered lid on jar, and screw down ring firmly tight. Process pints for 30 minutes and quarts for 40 minutes at 10 pounds pressure in a pressure canner.
Raw pack: Ready asparagus as for hot pack, above. Pack snugly into hot jars, leaving 1 inch of headspace. Add ½ tsp. salt to each pint or 1 tsp. to each quart. Cover with boiling water, leaving 1 inch of headspace. Remove air bubbles. Wipe rim of jar clean; place hot, previously-simmered lid on jar, and screw down ring firmly tight. Process pints for 30 minutes and quarts for 40 minutes at 10 pounds pressure in a pressure canner.
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