CANNING ASPARAGUS - SPEARS OR PIECES
Michigan State University Extension 
Preserving Food Safely - 01600038 
08/03/99 

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 hot jars with hot asparagus, 
leaving 1-inch headspace. Add 1 teaspoon of salt per 
quart to the jar, if desired. Add boiling cooking 
liquid, leaving 1-inch headspace. 

Raw pack--Fill hot jars with raw asparagus, packing 
as tightly as possible without crushing, leaving 1- 
inch headspace. Add 1 teaspoon of salt per quart to 
the jar, if desired. Add boiling water, leaving 1-inch 
headspace. 

Adjust lids and process. 

RECOMMENDED PROCESS TIME FOR ASPARAGUS IN A 
DIAL- GAUGE PRESSURE CANNER Canner Pressure (PSI) at Altitudes of 
Style 
of Jar Process 0- 2001- 4001- 6001- 
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft. 

Hot Pints 30 min. 11 lb. 12 lb. 13 lb. 14 lb. 
Hot Quarts 40 11 12 13 14 

Raw Pints 30 11 12 13 14 
Raw Quarts 40 11 12 13 14 



RECOMMENDED PROCESS TIME FOR ASPARAGUS IN A 
WEIGHTED GAUGE PRESSURE CANNER 
          
                     Canner Pressure (PSI) at Altitudes of   
Style                                                        
of       Jar   Process       0-                   Above      
Pack     Size  Time          1000 ft.             1000 ft.   



Hot      Pints 30 min.       10 lb.               15 lb.     
Hot     Quarts 40            10                   15         



Raw      Pints 30            10                   15         
Raw     Quarts 40            10                   15         


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