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–+ servings
asparagus in a jar

Pressure Canning Asparagus

Pressure canning asparagus is an easy way to store this favorite spring vegetable for use all year long. Follow along step by step.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Canner cooling down time 30 minutes
Total Time 1 hour 55 minutes
Course Pantry Staple
Cuisine American
Servings 8 1-1/2 pints
Calories 181 kcal

Equipment

  • Pressure Canner
  • Pint jars and rings
  • New lids
  • Canning Tools

Ingredients
  

  • 16 pounds fresh asparagus spears for a full canner load of 8 pints
  • Sea salt

Instructions
 

  • Prepare your jars and lids and keep them hot until needed. Check the air vent and overlock on the canner lid to make sure they are not blocked.
  • Rinse spears under running water.
  • Break off the woody ends and trim to fit your jars.
  • Pack the spears tightly into the jars leaving 1 inch headspace.
  • If you are adding salt, use ½ teaspoon in pints, ¾ teaspoon in 1 ½ pints and 1 teaspoon in quarts.
  • Pour boiling water into jars leaving 1 inch headspace. Release the trapped air with a thin knife or bubble popper. Top off if needed.
  • Wipe the rim of the jar with a clean dry cloth or paper towel. Place lid. Screw rings on finger tight.
  • Put proper amount of warm water in canner, adding a splash of white vinegar if you have hard water.
  • Place jars in canner. Seal the canner lid and turn heat to high.
  • Allow the canner to vent for the specified length of time for your canner.
  • Now put the regulator on the air vent and bring it up to pressure. Once it has reached the required pressure, start your timer.
  • Process pints at 10 pounds pressure for 75 minutes, process 1½ pints and quarts at 10 pounds pressure for 90 minutes.
  • Don’t forget to adjust the processing pressure for your altitude.
  • When the processing time is up, turn off the heat and allow the pressure to return to zero.
  • Once the pressure is zero, remove the regulator and wait another 5 to 10 minutes before unsealing the lid.
  • Make sure the lid is facing away from you when you open the canner.
  • After processing, remove the jars from the canner and allow to sit undisturbed for a minimum of 12 hours.
  • After 12 hours, check the seals, wash and label the jars, and put them away.

Nutrition

Serving: 1pintCalories: 181kcalCarbohydrates: 35gProtein: 20gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gSodium: 1181mgPotassium: 1833mgFiber: 19gSugar: 17gVitamin A: 6858IUVitamin C: 51mgCalcium: 218mgIron: 19mg
Keyword canning, pressure canning, asparagus
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