Ingredients
- The tough part of asparagus may be used. Cook in water to cover. When soft, press through sieve. Pack into clean Kerr jars, add 1 teaspoon of salt to each quart jar if desired. Put on cap, screwing the band FIRMLY TIGHT; Process according to time table.
- Boiling Water Bath:180 minutes
- Pressure Cooker: 40 minutes at 10 pounds pressure
Directions
Mix all ingredients. Boil 10 minutes. Pack into clean Kerr Jars. Put on cap, screwing the band FIRMLY TIGHT. Process. (pints and quarts)
Boiling Water Bath: 240 minutes.
Pressure Cooker: 90 minutes at 10 pounds pressure.
NOTE: All vegetables except tomatoes, also all meats, poultry and fish canned at home must be boiled in an open vessel ten to fifteen minutes before tasting or using. The time for water bath canning applies to half-pint, pint and quart jars.When canning vegetables and meats, for half gallons in pressure cooker or water bath, increase time 20% over time for quarts. For half-pints, use time for pints. Altitudes above sea level: For all size jars the time must be increased when the boiling water bath is used at an altitude of 1,000 feet or more. For each 1,000 feet above sea level, add 1 minute to processing time if the time called for is 20 minutes or less. If the processing time called for is more than 20 minutes, add 2 minutes for each 1,000 feet. When the pressure cooker is used at an altitude of 2,000 feet or more, the pressure must be increased by 1 pound for each 2,000 feet altitude.
Print this recipe
Submitted 6/13/05.
Source: Kerr home Canning Book
Submitted By: Linda Wilson
lwilson@gatecom.com
Asparagus Soup