Asparagus can grow at tremendous speeds and in large batches. Don’t let it go to waste. Learn how to can asparagus at home! Canning asparagus is a fun and healthy activity. You can eat your homegrown asparagus all year round. You’ll need a pressure canner for this project. Water bath canning won’t be enough to kill the bacteria that can cause botulism.
How to Can Asparagus
1. Heat up your canning jars in simmering water until they’re ready to use. Don’t let the water get to a boil.
2. Blanch and wash the asparagus. Cut off the rough part of the root. You can leave the asparagus in spears, or cut them down to your preferred size. You can boil the asparagus first, or you can raw pack it. It’s all about your preference. Blanching helps retain the flavor, color and texture of your asparagus.
3. Pack the asparagus into the heated canning jars. Using a ladle, pour boiling water on the asparagus, leaving about an inch of headspace (the space between the liquid and the top of the jar). Remove the air bubbles with a bubble remover. Wipe the rims of the canning jar. Put on the lid and apply the bands.
4. You need to use a pressure canner with asparagus. The acidity of the asparagus is not high enough to water bath can asparagus. Once you’ve filled the canning jars place them in the pressure canner. Set the gauge at 10 pounds of pressure, at 20 minutes for pints and 25 minutes for quarts. Use a digital timer to make sure you’ve canned for correct time. You will have to adjust the pressure, depending on your altitude. Take out the canning jars with a jar lifter and let them cool. After 24 hours, the lids should be sealed.
5. Enjoy your home canned asparagus!