Canned Asparagus (Pressure Canner Required)

Canned Asparagus 

24 lbs fresh young asparagus 

Canning salt 

1. Wash the asparagus spears, cut them into 1 inch pieces, in a 12 quart pot, bring water to a boil. Heat the asparagus pieces in the boiling water for 2 to 3 minutes, until the spears are bright green but still firm. Do not drain. 
2. Loosely pack the cut spears into jars, don't press them down, pour the boiling cooking liquid over the pieces leaving 1 inch head space. add 1 teaspoon salt to each quart jar or 1/2 teaspoon salt to each pint jar. 
3. Process the filled jars in a pressure canner at 10 Lbs pressure for 40 minutes for quarts or 30 minutes for pints. 
4. After processing, if you find jars that haven't sealed, refrigerate them and use them within 2 weeks. Prior to eating or tasting boil the food for 15 minutes.