I love spring. One of the many reasons I love spring is that asparagus season comes right along with it. One of the easiest ways to preserve asparagus is by canning it, which is just what we are talking about today; How to Can Asparagus.
Not only is canning asparagus super simple, but having canned asparagus in your pantry is quite handy. Canned asparagus can be used in soups, and casseroles and makes delicious quiche. I usually try to buy the seconds (the asparagus spears that are too big or small for the store) directly from the farmers. It reduces my cost and increases the farmer’s profit. It is a win-win for both of us.
How to Can Asparagus
The first step is to wash and drain the asparagus spears in a colander.
Next, we will cut them to the proper length for our jars. I usually choose one spear that is bigger than the rest so I can keep track of which one to copy the size of. I line it up on the jar to just below the shoulder of the jar and just above the bottom of it.
Cut enough spears to fill your your jar(s). which is usually about 1 pound or 30 spears per jar.
Place the asparagus spears in the jar with the spears pointing up. Add 1 teaspoon of salt. Cover with hot water leaving a 1/2 inch headspace.
Place lid on top of the jar and add the ring. Tighten the ring fingertip tight and process in a pressure canner for 40 minutes at 10 pounds of pressure if at sea level. (Remember to adjust the pressure for your elevation if higher than 1000 feet.)
If you have any questions about canning with the pressure canner or how to adjust the pressure for altitude, take a look at our canning basics videos.
