>
>
>
>
>
>
>
>
>
>
>
ASPARAGUS – SPEARS OR PIECES
Canned Asparagus
Yield: Approximately 3 ½ pounds asparagus per quart
Ingredients
-
Tender, tight-tipped asparagus spears (4–6 inches long)
-
½ teaspoon salt per pint (optional)
-
1 teaspoon salt per quart (optional)
-
Boiling water (for covering)
Preparation
-
Select: Use young, tender spears with tight tips.
-
Wash & Trim: Wash thoroughly, trim off tough scales, and break off woody stems.
-
Cut or Leave Whole: Spears may be canned whole or cut into 1-inch pieces.
Packing Methods
Hot Pack (Recommended)
-
Cover prepared asparagus with boiling water.
-
Boil for 2–3 minutes.
-
Loosely pack hot asparagus into hot jars, leaving 1-inch headspace.
Raw Pack
-
Pack raw asparagus tightly but without crushing into hot jars, leaving 1-inch headspace.
Seasoning & Liquid
-
Add ½ teaspoon salt per pint or 1 teaspoon salt per quart, if desired.
-
Ladle in boiling water, leaving 1-inch headspace.
-
Remove air bubbles and adjust liquid if necessary.
Finishing
-
Wipe rims, adjust lids, and process immediately in a pressure canner according to USDA-recommended times for asparagus.
-
Always adjust for jar size and altitude.
⚠️ Important: Asparagus is a low-acid vegetable and must be pressure canned.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot and Raw |
Pints |
30 min |
10 lb |
15 lb |
|
Hot and Raw |
Quarts |
40 min |
10 lb |
15 lb |
