How to Can Asparagus

Marie Overton
May 17, 2021
2 min read

Updated: Mar 22

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.

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, I will use a sharp knife to cut them to the proper length for my quart 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.

Person in a patterned shirt and apron labeled "Marie" places asparagus in a glass jar on a granite countertop near a stove and cutting board.

Cut enough spears to fill your your jar(s). which is usually about 1 pound or 30 spears per jar.

Person in a beige apron chopping green asparagus on a wooden board in a kitchen. Stove with hexagon tiles in the background.

Place the asparagus spears in the jar with the spears pointing up.

Hands arranging asparagus in a glass jar on a granite countertop. Person wears a patterned shirt and apron in a kitchen setting.

Add 1 teaspoon of salt. Using a jar funnel, cover with hot water leaving a 1/2 inch headspace.

Person pours hot water from a copper kettle into jars of asparagus on a granite countertop. Text: "Hot water to 1/2 inch headspace."

Each pressure canner is a little different so make sure you follow you manufacturers instructions.

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.)

After the pressure has dropped down to zero, remove the lid and allow the jars to cool for 10 minutes. The use a jar lifter to place the jars on a heat resistant surface and allow them to sit undisturbed for 24 hours. After that, remove the rings, wash them with hot soapy water and store them in a cool, dry, dark location. Canned goods are best in the first 1-3 years. After 3 years the nutritional value begins to decrease.

Two jars of pickled asparagus beside a gray vase on a wooden tray. A green patterned cloth and brown object are in the foreground.

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.