Asparagus, Spears or Pieces — NCHFP
Tested NCHFP pressure-canning directions for asparagus, with hot- and raw-pack options.
Ingredients
Asparagus
- 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.
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Recipe Notes
Safety: Asparagus is a low-acid vegetable and requires pressure canning for this plain, non-pickled recipe. Use the tested jar size, processing time, and altitude-adjusted pressure.
Exact source: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/asparagus-spear-or-pieces/