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Canning Asparagus
Canning asparagus is a simple way to preserve spring spears for shelf-stable meals all year. This method uses a pressure canner and clear processing times for pints and quarts.
👥 28 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 5 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Prepare a pressure canner according to the manufacturer’s directions and heat clean quart jars.
2
Wash asparagus well, trim off tough scales, snap off tough stem ends, then wash again. Leave as spears (trim to fit jars) or cut into 1-inch pieces.
3
For raw pack (recommended), pack raw asparagus tightly into hot quart jars without crushing, leaving 1 1/2 inches of headspace.
4
For hot pack, cover asparagus with boiling water and boil 2 to ⏱️ 3 minutes. Loosely fill hot quart jars with hot asparagus, leaving 1 1/2 inch of headspace.
Boiling water (for covering asparagus in jars)
5
If using salt, add 1 teaspoon to each quart jar. Pour boiling water over the asparagus, filling to 1 inch of headspace (1/2 inch over the spears). Remove air bubbles, adjust headspace if needed, wipe rims, and apply lids.
Boiling water (for covering asparagus in jars)
6
Process in a pressure canner for ⏱️ 40 minutes (quarts) or ⏱️ 30 minutes (pints), using the correct pressure for your canner type and altitude (see notes). When processing is complete, let the canner depressurize naturally, then remove jars and cool undisturbed for 12 to ⏱️ 24 hours. Check seals, label, and store.
Nutrition Facts
calories
79 kcal
fat Content
0.5 g
serving Size
1 serving
fiber Content
8 g
sugar Content
7 g
sodium Content
8 mg
protein Content
9 g
carbohydrate Content
15 g
saturated Fat Content
0.2 g
unsaturated Fat Content
0.2 g
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