Canning Asparagus Recipe (Raw Pack)

Wash and drain tender, tight-tipped asparagus.
Remove tough ends and scales.
Wash again.
Pack asparagus as tightly as possible without crushing into hot jars leaving 1-inch headspace.
Add 1/2-teaspoon salt to each pint,
1 teaspoon to each quart if desired.
Ladle boiling water over asparagus, leaving 1-inch headspace.
Remove air bubbles.
Adjust two-piece lids.
Process pints 30 minutes, quarts 40 minutes, at 10 pounds pressure in a steam-pressure canner.

For altitudes 1000 feet or more see altitude adjustment chart,