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Procedure: Select tender, tight-tipped spears, 4 to 6 inches long. Wash
asparagus. Break off tough stems and peel off any tough skin. Wash again.
Cut into 1-inch pieces or can whole. Choose either hot or raw pack method:
Hot pack method: Lay asparagus flat in a large pot and cover with boiling
water. Boil 2 to 3 minutes. Loosely fill jars with hot asparagus, leaving 1-
inch headspace. If desired, add 1 teaspoon of canning salt per quart, to
the jar. When all jars are filled, add the reserved, hot cooking liquid,
leaving a 1-inch headspace. Remove any bubbles. Wipe rims; center lids
and screw on the jar bands. Place the jars in the canner and process
following the recommendations below.
Raw pack method: Bring a large pot of water to a boil. Fill jars with raw
asparagus, packing as tightly as possible without crushing, leaving 1-inch
headspace. If desired, add 1 teaspoon of canning salt per quart, to the
jar. When all jars are filled, add boiling water, leaving a 1-inch headspace.
Remove any bubbles. Wipe rims; center lids and screw on the jar bands.
Place the jars in the canner and process following the recommendations
below.
Recommended Process Time
Canner Pressure (PSI) Setting at Altitudes of
Beans: Green, Wax, Snap and Italian
Quantity: A bushel of beans weighs approximately 30 pounds and yields 12
to 20 quarts, an average of 2 pounds per quart or 1 pound per pint.
Method: Pressure Can
Procedure: Select firm, blemish-free beans. Wash beans and trim the ends.
Leave whole or cut into 1-inch pieces. Choose either hot or raw pack method:
Hot pack method: Place prepared beans in a large pot. Cover with boiling
water; boil 5 minutes. Fill prepared jars loosely with blanched beans,
leaving 1-inch of headspace. If desired, add 1 teaspoon of canning salt
per quart, to the jar. When all jars are filled, add the reserved, hot cooking
liquid, leaving a 1-inch headspace. Remove any bubbles. Wipe rims; center
lids and screw on the jar bands. Place the jars in the canner and process
following the recommendations below.
Raw pack method: Bring a large pot of water to a boil. Fill prepared jars
tightly with raw beans, leaving 1-inch of headspace. If desired, add 1
Style of Pack Jar Size Process Time
0-4000 feet
(10PSI)
4000-8000
feet (15PSI)
Hot & Raw Pints
30 minutes Setting 2 Setting 3
Quart
40 minutes Setting 2 Setting 3
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