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 as recommended in Table 1 or Table 2 according to
the method of canning used.

Table 1. Recommended process time for Asparagus in a dial-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 30
minutes for Pints, 40 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Asparagus in a weighted-gauge
pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 30
minutes for Pints, 40 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of