Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Source & provenance
Safety classification: Tested recipe from NCHFP.
Asparagus spears or pieces canning safety
| Method | Pressure |
|---|---|
| Pack | Hot or raw pack |
| Jar sizes | Pint or quart |
| Headspace | 1 inch |
| Quantity | About 16 lb per 9 pints or 24½ lb per 7 quarts |
Processing details
Method: Pressure
Tested source
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Asparagus spears or pieces timeline
- Prepare: Wash, trim, remove tough stems, and cut into 1-inch pieces or leave whole.
- Pack: For hot pack, boil 2–3 minutes; for raw pack, pack tightly without crushing.
- Process: Leave 1 inch headspace and pressure-can for the tested jar-size, gauge, and altitude schedule.
Equipment for asparagus spears or pieces
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- Pressure canner with rack and tested dial or weighted gauge
- Pint or quart Mason jars with two-piece lids
- Large pot,
canning funnel, jar lifter, headspace tool, and bubble remover
Visual method guide
- Select tender, tight-tipped spears and remove tough ends.
- Choose the complete hot-pack or raw-pack method.
- Add boiling water; do not crush a raw pack.
- Fill jars as directed, maintain 1 inch headspace, and process under pressure.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Safety boundary: Use tender asparagus, the tested hot or raw pack, 1-inch headspace, and the full pressure schedule.
What is asparagus spears or pieces?
This tested NCHFP process preserves tender asparagus as whole spears or 1-inch pieces.
Before you begin
- Use only tender, tight-tipped spears.
- A raw pack may be tight but must not be crushed.
- Salt is optional: 1 teaspoon per quart.
Altitude-adjusted pressure schedule
| Jar | Time | 0–2,000 ft | 2,001–4,000 ft | 4,001–6,000 ft | 6,001–8,000 ft |
|---|---|---|---|---|---|
| Pints | 30 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Quarts | 40 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Jar | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Pints | 30 min | 10 psi | 15 psi |
| Quarts | 40 min | 10 psi | 15 psi |
Asparagus, Spears or Pieces — NCHFP
Ingredients
- 24 1/2 lb asparagus average for 7 quarts; or 16 lb for 9 pints
- 1 tsp salt optional, per quart jar
- boiling water to cover; maintain 1-inch headspace
Equipment
- 1 Pressure canner Dial- or weighted-gauge.
- 7–9 Canning jars Pints or quarts.
- 7–9 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Wash asparagus, trim tough scales and stems, and wash again. Cut into 1-inch pieces or leave whole.
- Hot pack: cover with boiling water and boil 2 to 3 minutes. Loosely fill jars, leaving 1-inch headspace. Raw pack: pack raw asparagus tightly without crushing, leaving 1-inch headspace.
- Add 1 teaspoon salt per quart if desired. Add boiling water, leaving 1-inch headspace. Adjust lids.
- Pressure process pints 30 minutes or quarts 40 minutes.
- Dial gauge: 11 psi at 0–2,000 ft, 12 at 2,001–4,000, 13 at 4,001–6,000, 14 at 6,001–8,000. Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.How to serve asparagus spears or pieces
Drain and heat as a side dish, or add to egg dishes, pasta, salads, and casseroles.
Asparagus spears or pieces questions
Can I leave the spears whole?
Yes, if they fit the jar while preserving the required headspace.
Is salt required?
No. The listed salt is optional for flavor.
Can I use a boiling-water canner?
No. This low-acid food requires pressure
Hot-pack versus raw-pack asparagus
Hot pack preheats asparagus 2–3 minutes; raw pack uses uncooked spears packed tightly without crushing. Both use the same pressure schedule.
Asparagus spears or pieces troubleshooting
Why are the spears mushy?
Use fresh tender spears, avoid overcooking before filling, and follow the exact process.
What if pressure drops below the required level?
Restore the required pressure and restart the full processing time.
What if a jar does not seal?
Refrigerate promptly or follow an authoritative reprocessing procedure within the permitted time.
Source & provenance
NCHFP, “Asparagus, Spears or Pieces”. Adapted from the USDA Complete Guide to Home
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Spring, Summer
Months: April, May, June
How much of the main ingredient should I grow?
25–50 lb of Tree fruit per person per year
The source-cited calculator below can convert your pantry goal into row foot estimates where compatible yield data exists.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.