Fresh Asparagus Soup.
I used the raw pack method for this and placed the asparagus in the hot sterilized jar. (Raw pack just means the vegetable have not been cooked/fresh and are packed tightly.)
Next I add 1/2 teaspoon of salt to each jar.
Next I place my lid on the jar.
Then I screw the ring down on top of the lid and jar securely.
In the upper right section of the picture below you will see a little pressure valve. When I first put the lid on the valve will be down. After the the canner has pressurized to meet the weight on top of the vent pipe the valve will pop up. This lets me know I am read to begin the timer. (If you have a dial gauge on you canner you would watch the needle until it reaches 10.) Asparagus should be processed for 30 minutes at 10 pounds of pressure. At this point to I usually turn down the heat under my canner just a little because I want the canner to maintain this heat level and not continue to increase.
Once the timer goes off I will turn off the heat underneath the canner and gently tip the 10 pound weight to allow steam to escape from the canner slowly. It's important to release this pressure slowly so the jars won't break and so bacteria does not form. Please note this will take several minutes. Once the steam is completely out I still wait until the pressure valve had dropped back down to take the lid off my canner. (You should only take the lid off when there is no pressure left inside the canner.)
I will then take my jars out of the canner and set them on a towel to cool. I will leave them there for 12-24 hours to cool and seal completely. You will probably start to hear a ping sound and that lets you know the jars are sealing. Later you can check to make sure your jars sealed by taking the rings off and trying to pull the lid off. If you can't pull the lid off with your bare hands you know it sealed.
Now you should go check out what vegetable Jen is canning today on her blog, From Mess Hall to Bistro and what giveaway she has going on. You can also check out our Facebook Page "from garden plOTT to kitchen pOTT" where you can interact with other canners, ask questions, get tips and more. And if you are on Pinterest you can check out my Canning Board with a collection of pictures from around the blogosphere. Also feel free to check out our Canning Linky Party or link up a canning recipe of your own. You can also vote for which recipe you like best in the linky party by clicking on the like button underneath each posts pictures. The post with the most likes will win a Ball Home Discovery Canning Kit.
Now on to the give-a-way!!! If you leave a comment on my blog or Jen's Blog you can enter this giveaway for a box of Pacific Pectin. I'm certain every good canner could find a use for Pacific Pectin, so leave a comment and then sign up for this great giveaway.This post was linked to: Buzz on By Thursday, Sugar & Spice, Thursday's Friends Cafe, Strut Your Stuff, Show off your Stuff, Pennywise Platter, Recipe Swap, It's a Keeper Thursday,