by Tammy Taylor
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Lucky me – I came across a great deal on fresh asparagus and I brought home quite a bit of it. RancherMan & I both love asparagus so I steamed and served fresh asparagus as a side dish for a couple of days – it was blissful. But what to do with the rest of it? I’d love to enjoy fresh asparagus throughout the year. So I decided to preserve it by canning it!
I’ll give you the quick-read version of how I canned mine. But there are lots of variables such as altitude, canner styles, etc. and they often have different directions. Please follow the directions for your canner for a delicious yet safe outcome.
Asparagus is a low-acid food so it must be pressure-canned for safety. I decided to can mine in quart jars so that I could leave the spears nice & long. I brought out and washed up a canner-load of 7 quart jars. Although I prefer wide-mouth jars for asparagus, I didn’t have enough for all of the jars to be wide-mouth. So some would have to be regular-mouth jars. I know the asparagus will shrink a bit during the canning process so it shouldn’t be a problem removing the asparagus from the jars when we’re ready to eat it. After I had thoroughly washed the jars I placed them on a cookie sheet and set them in my oven heated to 220 degrees. This helps sanitize the jars & also keeps them hot as I prepare my asparagus spears.
Tattler Reusable Canning Jar Lids
Now I set to finishing my preparations by putting a large kettle of water on to boil, then I boiled a separate small container of water to use for my * Tattler Lids. (you place the rubber rings in hot but not boiling water to soften them) Then I washed up the flat white portion of my Tattlers and set them aside.
I love these Tattler lids! I was always somewhat dismayed over the waste of traditional canning lids because you used them once and threw them away. But now that I’m using Tattler lids I’m able to wash & reuse them for years. This has been one of my happiest purchases, y’all.
Now that all the preparations are done I’m finally ready to start canning my asparagus.
Filling The Canning Jars
I’m using the raw-pack method so I washed the spears and cut them to the correct length to fit in my quart jars. I packed them tightly into the jars with the spear tips pointing up, added about a teaspoon of canning salt to each jar and poured boiling water into the jars, leaving 1″ headspace. I wiped the rim of each jar with a clean wet rag to make sure there were no bits of food on them that would keep my jars from sealing properly.
Then I secured my tattler lids on the jars and placed them in the pressure canner. I canned those spears at 10 lbs for 40 minutes. (follow your canner’s directions) Then I turned off the heat under the canner and allowed it to gradually cool and reduce the pressure inside the canner before I attempted to remove the weight. After it was cool I removed the weight and opened the canner lid (be sure to always tilt the lid away from you so you’re not burned by rising steam!) I used my jar lifter & brought the jars out and set them on a towel to cool overnight.
The following morning I removed the canning-lid rings and tested for proper seal of the flat Tattler lids. Yea – success! Finally I washed the jars with a hot soapy rag and placed them in my pantry. They’ll be ready for us when we’re in the mood for asparagus!
There ya go – asparagus for RancherMan & me to enjoy throughout the year! So much better and less expensive than the commercially canned version in the store. What’s your favorite way to eat asparagus?
- Fresh asparagus spears
- Canning Salt (optional)
- Quart Canning Jars
Wash a canner load quantity of quart jars (about 7). Place clean jars on a cookie sheet & place them in the oven, turn oven to 220 degrees.
Bring large kettle of water on to boil. You’ll be using this water to pour over the asparagus when you’re canning it.
In a separate small pan boil enough additional water to cover your canning lids. Remove pan from heat & only then place canning rings and lids into the pan, cover the pan with its lid to keep hot.
Wash asparagus spears and cut off tough ends. Cut asparagus spears to fit into your jars. Pack asparagus spears tightly in jars, spear side up.
Add 1 teaspoon canning salt to each quart of asparagus (optional) and then fill jar with boiling water, leaving 1″ headspace. Wipe each jar mouth with a clean wet rag to remove any food residue and attach canning jar lids and rings. (the tiniest spec of food residue will keep your jar from sealing!)
Following your pressure canner’s directions, can quarts for 40 minutes.
Other Canning Posts
- Pressure-Canning Asparagus
- Canning Pears In Light Syrup
- Water-Bath Canning Homemade Apple Pie Filling
- Canning Cinnamon/Vanilla Applesauce
- Homemade Apple Cider
- Crazy Canning Lady: Successes & Failures
- Canning Fresh Tomato Pasta Sauce
- Canning Jar Storage Solution
…And Many More
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* A word about our Affiliate Link – We are currently enrolled as an Amazon Affiliate. Occasionally I will insert an affiliate link into one of my posts if I think it may be of interest to you and both of the items linked in this post really help me in my canning endeavors! I receive nothing from the manufacturer, but I love my Tattler lids & thought you might too. If you click on any of my affiliate links and buy something (almost anything, not just what was linked) I get a small referral percentage from Amazon. But here’s the really important part – the price you pay for your items is UNCHANGED.
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