If you’re new to canning we recommend that you buy yourself a Ball Blue Book.
This is a great home canning and freezing guide. The books are found near
the canning supplies at your local grocery store or Wal-Mart. If you don’t
find one buy a dozen of quart wide mouth jars, (Ball, Kerr or Mason),
inside of the box is usually an order form and you can send for a book.
Any guide is better than none.

 

 

 

 

CAUTION: We strongly recommend that you DO NOT  use mayonnaise jars.

 

 

 

 

 

 

 

 

We wash 7 jars, lids and bands in hot soapy
bleach water. We use 2 capfuls of bleach at least
in the water to sterilize the jars. Rinse jars well
and save your soapy bleach water. It comes in
handy for washing knives, cutting board and counter.

 

 

 

 

 

 

Set the pressure cooker up. Be sure the rack is in
the bottom of the cooker and add water. We add
water to ¼” to ½” above the rack. Next add 2
tablespoons of white vinegar into the water. This
will keep the outside of the jars clean of any
white lime like buildup that occurs during processing.
We use a 12 quart pressure canner. This canner
will process 7 jars at a time.

 

 

 

Place the lids in a sauce pan and cover with water.
We set them in the pan 1 up, 1 down, 1 up, 1 down,
and so on. The lids are easier to get out 1 at a time
this way. Let these pots set for now. We’ll set fire
to them later. For now it’s on to the asparagus.......

 

 

 

 

 

 

We buy about 10 pounds of asparagus for 7 jars
Asparagus costs us between $1.25 to $1.50 a pound this year. (2008)
We will be canning at least 16 pounds or 2 canners worth.
Wash the spears and cut the asparagus into approx 1" pieces and discard the tough bottoms.
Place cut asparagus in jars and shake down then press down,with out crushing,
to get the most in. Leave a 1” head space from top of the jar.

 

 

 

 

Remember the sauce pan with the lids in it.
Now is the time to set fire to it. Heat the lids
until they just get boiling good then turn the
fire off. While the lids are heating up we add
1 teaspoon of salt to each jar of asparagus
and pour our hot water into the jars to
1" from the top.

 

NOTE: You will need to stick some type of utensil into the jars
to remove most of the air bubbles.

 

 

 

 

WOW!! Now look at what you did. Pretty impressive!
Grandma would be proud. I think the lids are ready,
turn off the fire.

 

 

 

 

 

 

 

Wipe the rim of the jar off with your fingers.
We now take a fork and reach into the sauce
pan and pull up one lid. Take hold of it with
your fingers of your other hand and
place it on the jar.

 

 

 

 

 

 

Next take a band and screw it onto the jar.

 

CAUTION: Do not over tighten. Screw the band down just snug.

 

 

 

 

 

 

 

Once the band is on, place the jar into the
cooker. Fork out another lid and repeat the
processes. Remember to wipe the jar rim
off before placing the lid on it.

 

 

 

 

 

 

There, it’s all down hill from here.

Get the cooker lid and put it on.

 

 

 

 

 

 

 

Ya, Just like that!Place the jiggler on
the jiggler point at 10# (pounds).

 

 

 

 

 

 

 

 

This jiggler can be set for 5, 10, or 15 pounds of pressure. Set it on 10.

 

Turn the fire on high. Follow the manufacturer’s
recommendations for regulating pressure. When
the jiggler jiggles, start the time. This asparagus will
processes for 30 minutes @ 10 pounds
of pressure.

 

 

 

 

 

Well, it’s been 30 min. Turn off
the fire. Let the cooker sit and cool down,
up to 30 min. is not unusual.

 

 

NOTE: Cookers now days have a safety feature that will not allow you to open the cooker when it is under pressure.

 

 

 

 

Take care removing the jiggler and lid. The
steam is still very hot. With the lid removed
let the jars sit for 15 to 20 minutes. They’ll
sizzle and boil for a bit.

 

 

 

 

 

 

Take a jar lifter or pot holder and lift
the jars out and on to a dry towel.
Be careful they’re still very hot.

 

 

 

 

 

 

 

Space jars as to allow air to move through them.
(Keep jars out of drafty areas.) Let the jars cool
to room temperature before removing the bands.
Wipe the jars with a warm soapy dish rag to clean
the out side of any residue. We then rinse the
jars off under cool running water and dry them.
Store your jars in a cool dry place if you have one.

 

That’s it!! Take your time and enjoy.

 

NOTE:

1. When opening any jar, be sure to listen for sound that tells you it was sealed. (Vacuum sealed)

2. If you push down on a lid and it springs back up (clicks), discard food.
(unless it was just processed, then place the cooled jar in the refrigerator and have it for supper.)

3. Educate yourself. You and you alone are responsible for safe canning.

Old Homestead Honey, 6714 W 72nd Street, Fremont, MI 49412
(231) 924-8597

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