Regardless of your choice or source of vegetables- they are all low acid foods. A pressure canner is the essential piece of equipment required to safely heat process all home canned vegetables.




    Asparagus: For each 1 L jar, select 3 1/2 lb (1.6 kg) tender tipped spears, 4 to 6 inches (10 to 15 cm) long.

    • Place the required number of clean 500 ml or 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
    • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
    • Wash asparagus; trim off tough scales. Break off tough stem ends; wash again. Cut into pieces or pack whole.
    • Raw Pack- Pack asparagus whole or cut into 1- inch (2.5) cm pieces – as tightly as possible without crushing - into hot jars. Ladle boiling water over asparagus.
    • Hot Pack – Cut asparagus into 1- inch (2.5cm) pieces. Boil 3 minutes. Pack hot asparagus into hot jars and cover with hot cooking liquid.
    • Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more asparagus or boiling water. Wipe jar rim removing any stickiness. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner ensuring jars are covered by water. Repeat for remaining asparagus and boiling water. If stacking jars, place a second rack between layers of jars.
    • When pressure canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.
    • When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. At altitudes up to 1,000 ft (305 m), heat process – heat filled jars – 500 ml jars – 30 minutes; 1L jars – 40 minutes at 10 lb (69 kPa) in weighted gauge pressure canner for both raw pack and hot pack methods.
    • NOTE: processing times indicated are for a weighted gauge pressure canner used at altitudes up to 1,000 ft (305 m). When using a dial gauge pressure canner or canning at higher elevations, adjust pressure according to chart.
    • When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, and then remove cover, tilting it away from your face. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place. For best quality, use home canned foods within one year.