Loosely fill jars with hot asparagus, leaving 1-inch headspace. Add 1 teaspoon of salt per quart to the jars, if desired. Add boiling water, leaving 1-inch headspace. Adjust lids and process as recommended in Table 1 or Table 2 . Do not can wild mushrooms.
Trim stems and discolored parts.
Soak in cold water for 10 minutes to remove dirt. Wash in clean water. Cover with water in a saucepan and boil 5 minutes. Fill jars with hot mushrooms, leaving 1-inch headspace. Add teaspoon of salt per pint to the jar, if desired.