Study all about safely canning asparagus in a strain canner. That is the right strain canning recipe for brand spanking new canners. You’ll love having jars of home-canned asparagus to increase the style of spring all 12 months lengthy.

Okay, actual speak. Canned asparagus will not be for me. I want quick-pickled asparagus or roasted asparagus in the air fryer. Canned? No, thanks.

However, it’s not at all times about ME. In case you’re wild about canned asparagus, I’m right here to assist YOU study to can it.

Only a heads up earlier than we get too far into this, you’ll solely discover directions on methods to can asparagus utilizing a strain canner. Sorry, however it’s NOT protected to can asparagus in a water bathtub canner. Don’t do it!

In case you resolve that canning asparagus is simply not for you (no disgrace in your recreation!), take a look at our submit on how to freeze asparagus.

The way to can asparagus

As your elder millennial grandma, I’m going to stroll you thru the method right here with images, and also you’ll additionally discover a detailed and printable tutorial on the backside of this submit.

For canning asparagus, you’re going to decide on contemporary and tender spears. Take away the woody ends and trim any of the little scales that develop on the stalks.

You’re in a position to can entire (trimmed) spears or reduce them into 1-inch items if that’s extra your jam. You do you, boo.

Wash and clear your jars. It’s now not essential to sterilize jars earlier than canning (hurray!) however it is best to make sure that they’re preheated sufficient to not crack when positioned in sizzling water.

You’ll be able to put them in a clear dishwasher and run them by a fast wash cycle, or place them in a big pan with some water in a low-heat oven (my lowest temp is 170˚F) till you want them. I’ve even simply put sizzling faucet water in them earlier than and left them on the counter.

Wash your lids with sizzling soapy water. Rinse and place them in a clear bowl for now.

In case you are sizzling packing, prepare dinner the spears or items in a pot of boiling water for two minutes. In case you are doing a uncooked pack, enable 8 (ish) cups of water to return to a boil in a pot or kettle.

For me, I uncooked pack my asparagus. It’s simpler and quicker; two issues I very a lot want in the case of a canning mission!

Add 3 quarts of water to your pressure canner and put it on a burner set to excessive. Ensure that there’s a canning rack within the backside of the canner.

Add the asparagus to the jars, gently tapping the jars on the counter to permit the spears (or items) to settle and create more room for extra spears (or items).

Utilizing a canning funnel, fastidiously and slowly add the boiling water, leaving 1 inch of headspace. 

Clear the rim of the jar very properly with a sizzling damp rag. Any meals particles left on the rim could affect the seal of the lid within the canner. Place a clear lid on the jar. Add a hoop, and tighten to fingertip tight.

Utilizing canning tongs, gently place the jars within the canner. Lock the lid. Quickly, steam will begin coming by the vent pipe (I name it the steam chimney).

Enable the steam to go by for about 10 minutes. Then put the strain regulator (I name it the chimney cap) on prime. Fairly quickly, the air vent will pop up. That could be a signal that you simply’re beginning to construct strain contained in the canner (get excited. That is occurring!). See the 4 photograph grid beneath for a visible of this course of step-by-step.

Processing occasions will fluctuate primarily based on altitude. See the chart beneath.

When the dial gauge reaches 11 kilos of strain, cut back the burner temp to medium, and begin your timer. The strain should keep at 11 or (slightly bit) above all through the cooking time. You’ll possible want to regulate the temp on the burner a number of occasions relying in your range.

When the time is up, take away the canner from the burner and permit it to sit down till you hear a particular “click on” of the air vent dropping. Take away the strain regulator and thoroughly take away the lid of the canner (Professional tip: I at all times use oven mitts once I take the lid off as a result of the steam is tremendous sizzling).

Let the jars sit for five minutes within the canner after which fastidiously elevate them out with canning tongs. Professional tip: permitting the jars to sit down within the canner with the lid off can assist cut back the siphoning of liquid in your jars. Siphoning is when liquid seeps out from beneath the lids and reduces the general quantity of liquid within the jar.

Place sizzling jars on a towel the place they will sit undisturbed for 12 hours.

After a number of hours, to test for sealing, gently press down in the course of the lid. If the lid has no give, it’s sealed. In case you can press the lid in and it pops a bit, your jars will not be sealed.