Asparagus is a healthy treat to add to your diet. Canned asparagus can be used in recipes that you would otherwise have to buy fresh or frozen asparagus for. Canned asparagus can be versatile and delicious if canned properly. Asparagus is an excellent veggie to can because it’s easy, nutritious, and tasty!, so those are the reason on why you should learn more about canning asparagus.
When home canning asparagus, you have to pressure can asparagus. In this blog post, we will walk you through the simple steps of pressure canning your own asparagus so that you can enjoy it even when it’s not in season! In pressure canning, the extreme pressure inside the pressure canner raises the temperature, which preserves the asparagus. For canning, we will prepare our asparagus by cleaning and trimming it. Next, we will prepare our cans by adding in the trimmed asparagus, the canning liquid, and optionally some salt as well.
In the post below, you will find the detailed steps for canning asparagus right at home. You will also find some recipes that you can make with your canned asparagus.
Canned asparagus can be a good item to have in your pantry if you like it or enjoy cooking with it. And it is even better when it’s home-canned! However, when you home can asparagus, you have to pressure can it for food safety. Since asparagus is a low acid food, you cannot use the water bath technique here.
Asparagus: You need 14 pounds of fresh asparagus. Which in turn, will give you about 4 quarts of canned asparagus. Prepare your asparagus by washing it in cold water and trimming off the woody ends. Next, take one piece of asparagus and measure the depth of your canning jar. Next, cut the asparagus so that its length is an inch less than the depth of the can. Now simply use the cut asparagus as a reference and get the rest ready.
Canning Jars: You will need 4 quart-sized jars. We recommend using quart-sized jars rather than pint-sized ones when canning asparagus as the quarts are taller, and you can fit in more of the asparagus without trimming it too much. Prepare your canning jars and their rings by sterilizing them with hot water. Boil your lids in hot water for 5-7 minutes so that they are sterilized as well.
Canning Liquid: We will be using hot water as our canning liquid. Keep a kettle of water on the stove so that it’s boiling and ready to go by the time you finish packing your cans.
Canning Salt: This is an optional step and entirely up to your own preference. If you do choose to use salt, make sure you use canning salt and not table salt. You will need 1 teaspoon per quart.
1. First, you will need to prepare the pressure canner by adding 2 to 3 inches of water to the bottom. Place the canning rack at the bottom so that your tomato cans don’t come in direct contact with the bottom of your pressure can.
2. If you want to raw pack the asparagus, pack it into the jars as closely as possible. For a hot pack, blanch the asparagus in hot water for 3-5 minutes and then pack them into the cans.
3. After your cans are ready, fill each one with hot water from the kettle leaving 1-inch headspace.
4. Use a non-metal spatula to remove any air bubbles from the cans. Using the spatula may also free up some space in the can, and you can add more asparagus.
5. When your cans are all filled, clean their rims with a cloth and place the lids on top of them. You can use a magnetic “lid lifter” to make this easier.
6. Screw on the rings so that they are “fingertip-tight.” Screwing them on too tightly might mess up the sealing process, so be careful.
7. Place your prepared cans into your pressure canner carefully and close the lid of the cannera and then turn on the burner and let the canner vent for a few minutes. When you see steady steam, you can place the regulator on the vent pipe.
8. After you place the regulator, the pressure reading on the canner gauge will increase. As the pressure increases, be sure to adjust the heat so that the pressure is maintained at 10 PSI (pounds per square inch) for 40 minutes or as per your pressure canner’s instructions.
9. If you are canning at a higher altitude, you need to adjust the canning pressure so this way you can keep the pressure at the level that is necessary for this process:
10. Once the processing time is up, turn off the heat and allow the pressure to drop naturally. When it drops to 0, open the lid and carefully lift out your cans using a jar lifter and allow them to cool down to room temperature.
11. When cool, remove the rings from the cans and clean the cans with a wet cloth. Label them with their canning date and store the cans at room temperature away from direct sunlight.
Canned asparagus is a staple for countless people in the kitchen. It can be used in so many recipes that we might not even think about it too much, but today we’re going to break down some of the basics of cooking with canned asparagus and how easy (and delicious) it can be. Here are some quick recipes you can try!
What you need:
What you need:
You can also make a quick and easy asparagus side dish using your oven. Oven-baked canned asparagus goes great with chicken, meat, or other seafood. Try out the recipe below for some delicious oven-baked asparagus.
What you need:
Any canned produce provided it was canned without adding any sugars or salts has the same, if not more nutrient value. In the case of asparagus, fresh asparagus takes up more up volume while canned asparagus is denser, which is why it may have a higher percentage of certain nutrients. Nutrients such as Vitamin A, C, and K, Folate, and Iron which are rich in fresh asparagus, are also rich in canned asparagus.
Unopened asparagus cans will last for 12-18 months if they are stored correctly. However, make sure when you are using the oldest cans first. Make it a habit to label your cans with the canning date so that this process is easier for you. Once you open your canned asparagus, make sure you store them in the refrigerator and use them within 3-4 days.
Usually, pressure canned asparagus won’t go bad if you have stored it correctly. If it does go bad, you will be able to tell pretty easily by observing its appearance and smell, and you also need to check if your asparagus is giving off an ammonia-like smell or it looks moldy, discard it immediately. If any of your cans are leaky or rusty, discard them.
Canned asparagus is a healthy and easy way to add variety to your meals, you can get creative without putting too much time or effort into it. In addition, canning asparagus is very easy – even beginners can handle this task pretty well by following directions. So give canning asparagus a try and let us know what recipes you try out with them!. If you liked this blog post, you might find some of our other canning guides interesting as well!
This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. We are compensated for referring traffic and business to Amazon and other companies linked to on this site.Read More