How to Can Asparagus

A good friend brought me bags of it one year. I had lots to experiment with, so I decided to learn how to can asparagus. It gets very soft, but you can use it for making soup if you don’t like the texture. Be sure and check the tips section for some ideas. You’ll need 16 pounds for 9 pints or 24–25 pounds for 7 quarts. 

This Page Includes:

• Canning Asparagus: Extended, Step-By-Step Directions
• Raw Pack
• Hot Pack
• Recipe Card
• {FAQ} How Do You Use Canned Asparagus? Does I Get Mushy?
• {FAQ} What Type Should You Use for Canning?
• {FAQ} How to Freeze Assparagus
• {FAQ} Can You Can Asparagus Without a Pressure Canner?
• Members’ Extra

Extended, Step-By-Step Directions with Tips and Hints

Supplies

• pressure canner
• canning jars
• canning seals and rings
• jar lifter and canning funnel
• large pot or blancher

Ingredients

• Asparagus 
• Canning salt (optional) 
• Water 

Raw Pack

Wash asparagus and cut into the desired lengths. Pack pieces tightly into jars.

Add salt (1/2 tsp. per pint or 1 tsp. per quart) if desired. Add boiling water to jar, leaving 1″ headspace, then process according to chart below.

Hot Pack

Wash asparagus and cut into the desired lengths. Place it in a pot with water to cover. Boil for 2-3 minutes, then add hot asparagus loosely into jars (without squishing). Add salt (1/2 tsp. per pint or 1 tsp. per quart) if desired. Add boiling water to jar, leaving 1″ headspace. Process according to chart below.

Don’t forget to adjust for altitude!

Pinnable Recipe Card

Canning Asparagus

Sharon Peterson

Canning Asparagus

Pin Recipe Print Recipe

Course Side Dish

Cuisine American

Servings 7 quart jars

Ingredients

  

1x2x3x

• 24-25 pounds Asparagus
• Canning salt optional
• Water

Equipment

• Pressure canner
• Large pot or blancher 
• Canning jars, seals, and rings
• Canning funnel, lid lifter and jar lifter
• Ladle and bubble tool

Instructions

 

• Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.

  If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

For a Raw Pack

• Wash asparagus and cut to desired length. 
• Pack raw asparagus tightly into jars. 
• Add salt (1/2 tsp. per pint or 1 tsp. per quart) if desired. 
• Add boiling water to jar, leaving 1” headspace.
• Wipe the rim clean and place on your seal and ring.
• Place the jar in the warm canner. Proceed to fill all jars.
• Process in a pressure canner according to the directions below.

For a Hot Pack

• Wash asparagus and cut to desired length.
• Place cut asparagus in pot with water to cover and boil for 2–3 minutes.
• Add hot asparagus loosely into jar. Don’t squish!
• Add salt (1/2 tsp. per pint or 1 tsp. per quart) if desired.
• Add boiling water to jar, leaving 1” headspace.
• Wipe the rim clean and place on your seal and ring.
• Place the jar in the warm canner. Proceed to fill all jars.
• Process in a pressure canner according to the directions below.

Processing

Processing with a Pressure Canner

Place the jars in the warm canner. Proceed to fill all jars placing them in the prepared hot canner. 

Put the lid on the canner leaving the weights off.  Bring to a boil. Watch for the steam to start coming out the vent pipe in the lid.

Allow the steam to ‘vent’ for 10 minutes then put the weights on. Use the proper weight for your altitude (check the chart below) This is when pressure will start to build.  

When the pressure reaches the pressure required for your altitude (check the chart below) that is when you’ll start your time.  Process for the full time indicated, adjusting the heat as needed to maintain the correct pressure for the entire time.

When processing time is completed turn off the heat. Do not remove weights yet. Let the canner sit undisturbed until pressure comes back to zero. Do not try to speed up the cooling process.

Remove the weight and wait 5 minutes.

Open the lid to allow steam to escape. (carefully don’t let it hit your face or arms!) Leave the lid setting on top of the canner slightly ajar and wait 5 minutes.

Take the lid off the canner and remove your jars. (optionally you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars)

Put the jars a few inches apart on a thick towel and allow them to cool to room temperature undisturbed. 12 hours is suggested.

When the jars are cool, remove the metal bands, check the seals, and store the jars in a cool dark place.

Processing Instructions (Raw Pack or Hot Pack) 

Process pints for 30 minutes or quarts for 40 minutes, adjusting for altitude.  

Altitude Adjustments for Pressure Canner  

Altitude – Dial Gauge – Weighted Gauge   

• 0-1,000 ft – 11 pounds – 10 pounds  
• 1,001-2,000 ft – 11 pounds – 15 pounds  
• 2,001-4,000 ft – 12 pounds – 15 pounds  
• 4,001-6,000 ft – 13 pounds – 15 pounds  
• 6,001-8,000 ft – 14 pounds – 15 pounds  
• 8,001-10,000 ft – 15 pounds – 15 pounds 

Source: The National Center for Home Food Preservation, Colorado State Extension

Last Updated: 6/28/2021

Keyword Canning Asparagus, Home Canning, Pressure Canning

Tips & FAQs

How Do You Use Canned Asparagus? Does It Get Mushy?

Since I was not sure I’d like soft, canned asparagus, I was doing some research first. I saw comments from a couple of people: Try canning asparagus and use it to make asparagus soup! Brilliant!

What I’ll do is freeze the tips and choice parts of the asparagus and can just the stem. I think it’ll work great. If the asparagus is too soft for my liking, I’ll make soup. No wasted food! If you want to can the entire spear, just use the same process as above. 

What Asparagus Should You Use for Canning? 

The recipe source says you should use tender, tight-tipped spears, ideally 4–6” long. But your asparagus may be much longer.

What I did is cut off the tips and a portion of the stem for fresh eating and freezing, and then I cut the rest into 1–2” pieces for canning. Tender is the key here! You can use the stems for canning, but don’t waste your time on tough, woody stems. They do still need to be the edible portion of the spear. 

How to Freeze Asparagus .

Since I know someone will wonder, here is how to freeze the tips if you decide not to can them: I simply cut the tips and some of the stem, blanched lightly, and placed in freezer bags. 

Can You Can Asparagus Without a Pressure Canner?

No, unfortunately you must use a pressure canner. The main complaint people have is the texture does soften up. But the flavor remains. I didn’t care for it just out of the jar. But I could see making soup or adding it to other recipes.

There are other options for preserving it and using it. Check this page Ways to Keep Asparagus

Related Pages

Canning Vegetables is perfect for the beginner. Fresh veggies from your garden (or farmer’s market) retain higher nutrition, and canning is a great way to preserve your hard work. Learn at SimplyCanning.com.

Asparagus is one of those vegetables that can be tricky to know what to do with. Learn ways to preserve it by canning, freezing, drying, and pickling! Recipes are included at SimplyCanning.com.

Canned Beets – The process is fairly simple, but may take a little longer than other vegetables you’re used to canning. Step-by-step guide with tips and tricks included at SimplyCanning.com!

Pin This to Find Later!

Members’ Extra: Access Your Video Tutorial in Your Members Area

Canning school members, click here to log in.

Source: The National Center for Home Food Preservation, Colorado State Extension

Page last updated: 6/28/2021