Instructions

1. Sterilize your jars and lids and set on clean towel or cutting board on counter.
2. Get about 4" of water to a low boil with lid on (but not sealed) in your pressure canner pot with your canning rack in the bottom.
3. Wash and cut or snap asparagus spears to jar neck height.
4. Place spears upright in jar until tight. Heads of spears should be pointing up. It may be easier to lay the jar on it's side and start to slide in your spears.
5. Add 1/2 tsp. salt to each jar.
6. After all jars are stuffed and salted, poor boiling water over spears leaving 1" head space in the top of the jar. Place seals and rings and hand tighten.
7. Check what your altitude is and what the recommendation of your canners instructions are as far as if you should use 10 lbs pressure or 15 lbs pressure.
8. Place all jars in pressure canner and properly seal the canner lid according to your pressure canners instructions.
9. Vent the canner for 10 minutes with the weight off so that all air can escape. Then place 10lb weight (check your altitude) and start timer when the weight starts to rattle. Process for 40 minutes.
10. Turn off heat after the 40 minutes and allow the canner to cool and the pressure gauge to drop to zero psi. Take off your weight to release the rest of the steam after the gauge is at zero and release the lid and remove.
11. Remove the jars carefully with canning tongues and place on cutting board or towel to cool. Once cool take off rings and check the lid seals by pushing down on the top center. If they pop they are not sealed and need to be refrigerated and used in the next couple days. Also, gently pull up on edges of lid to make sure it has a tight seal. It should not come off.
12. Wipe down your jars of any mineral deposits or canning residue and place on shelf for storage.