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Pressure can quarts of fresh asparagus at 10 pounds for 40 minutes. #TexasHomesteader

Pressure-Canning Asparagus

Asparagus is a low-acid food. So it must be pressure canned to make it shelf stable. But it's easy. And it results in several shining jars of shelf-stable asparagus in your pantry to enjoy for months to come. #TexasHomesteader

Course Food Preservation
Cuisine American
Keyword asparagus, food preservation, mixed vegetables, pressure canning, shelf stable
Prep Time 30 minutes
Pressure-Canning Time 41 minutes
Servings 7 quarts

Ingredients

  • 25 lbs Fresh asparagus spears
  • 7 Quart Large-mouth canning Jars, (can use regular mouth if needed)
  • Canning Salt optional

Instructions

  1. Wash a canner load quantity of quart jars (about 7).  Place clean jars on a cookie sheet & place them in a cold oven, turn oven to 220 degrees to keep them hot.

  2. Bring large kettle of water on to boil. You'll be using this water to pour over the asparagus when you're canning it.

  3. In a separate small pan boil about 2 cups of water. Remove pan from heat & only then place canning rings and lids into the pan, cover the pan with its lid to keep hot.

  4. 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.

  5. Add 1 teaspoon canning salt to each quart of asparagus (optional) and then fill jar with boiling water, leaving 1" headspace.

  6. 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!)

  7. Process in a pressure canner at 10 pounds pressure for 30 minutes (pints) or 40 minutes (quarts).