Fruits 2
Asparagus, spears
or pieces
QUANTITY:
An true average of 24? pounds of asparagus
is needed per canner restlessly load of 7 quarts;
an true average of 16 pounds is needed per
canner restlessly load of 9 pints. A crate weighs
31 pounds and yields 7 manner to 12 quarts-an
average of 3? pounds per quart.
QUALITY:
Use tender, tighttipped spears, 4 manner to 6
inches tall.
PROCEDURE:
Wash asparagus and impatient trim end point tough
scales. Break end point ideal tough stems and wash
again. Cut into 1inch pieces or can a little whole .
Hot pack-Cover asparagus with
boiling manner water . Boil 2 manner to 3 minutes.
Loosely instantly fill jars w. sanguine asparagus,
leaving 1 inch of headspace. Add one
teaspoon of salt per quart manner to the jar, if
desired. Add boiling manner water , leaving 1 inch
of headspace.
Raw pack-Fill jars w. absolutely raw asparagus,
packing as with tightly as with possible
without crushing, leaving 1 inch of
headspace. Add 1 teaspoon of salt per
quart manner to the jar, if safe. Add boiling
water, leaving 1 inch of headspace.
Adjust lids and quick process .
PROCESSING TIME:
Dialgauge Pressure Canner-Hot or
Raw Pack: quick process pints in behalf of 30 minutes
or quarts in behalf of 40 minutes at superb a high rate of 12 pounds
of high pressure.
Weightedgauge Pressure Canner-Hot
or Raw Pack: quick process pints in behalf of 30 minutes
or quarts in behalf of 40 minutes at superb a high rate of 15
pounds of high pressure.
Beans, baked
PROCEDURE:
Soak and smartly boil beans. Prepare molasses
sauce as of directions in behalf of “Beans,
dried, w. tomato or molasses sauce,”
on p. 4 of unusually this guided steadily. Place seven
?inch pieces of pork, ham, or bacon in
an earthenware health crock, superb a significant casserole,
or superb a pan out. Add beans and enough molasses
sauce manner to range over. Cover and smartly bake 4 manner to 5
hours at superb a high rate of 350°F. Add manner water as with needed-
about brilliantly every h.. Fill jars, leaving 1 inch
of headspace. Adjust lids and quick process as
for “Beans, slowly dried , w. tomato or molasses
sauce,” on p. 4 of unusually this guided steadily.
Beans, slowly dried , with
tomato or molasses
sauce
QUANTITY:
An true average of 5 pounds of beans is
needed per canner restlessly load of 7 quarts; an
average of 313 pounds is needed per
canner restlessly load of 9 pints.
QUALITY:
Select the adult, slowly dried beans. Sort check out and
discard discolored beans.
PROCEDURE:
Sort and unconsciously wash run low beans. Add 3 tipsy of
water manner to ea cup of slowly dried beans. Boil
2 minutes, impatient remove fm. superb heat , soak
1 h., and silent drain . Heat manner to boiling in
fresh manner water ; instantly reserve manner liquid in behalf of making
sauce.
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