It's almost too late to can your asparagus, but if you still have some growing, or find some on sale at the local farmer's market, go for it!I don't can much because I prefer to dehydrate, but some friends swear by doing it this way:
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Directions:
- Wash the asparagus (green or white). Only use perfect asparagus, with no blemishes.
- Cut off the tough ends.
- White asparagus should normally be peeled before canning.
- Blanch, if desired, for 3 minutes to help retain color.
- Can using the hot pack method, with 1-inch of headspace.
- Pour lemon juice and salt over the stalks.
- Pour hot water over the stalks, keeping that 1-inch of headspace.
- Process in a pressure canner for 30 minutes for pints, or 40 minutes for quarts, at 11 pounds or 10 pounds for a weighted gauge.
- For elevations above 1,000 feet above sea level, adjust. Click here.
- After processing, remove from boiling water. Place jars on a towel, keeping at least 1-inches in between to allow air flow. Cool.
- Label with contents and date.
- Store in a cool dark place.
Calculations for Pint Jars:
asparagus (approx)... 1 3/4 pounds
boiling water... as needed
lemon juice... 1/2 tablespoon
canning salt... 1/2 teaspoon
pressure canning processing... 30 minutes
Calculations for Quart Jars:
asparagus (approx)... 3 1/2 pounds
boiling water... as needed
lemon juice... 1 tablespoon
canning salt... 1 teaspoon
pressure canning processing... 40 minutes
Copyright (c) 2009 V P Lawrence-Williams
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