Canning Green Asparagus, Quart Jars
- Published on March 15 2011
- Written by David Blackburn (All Rights Reserved)
Green asparagus may be canned in spears or in pieces and is best hot packed. If canning spears, we recommend using wide mouth quart jars. Choose green asparagus that is tender with tight, colorful spears. Also see Canning Green Asparagus in Pint Jars.
|7 Quarts||8 Quarts||9 Quarts||10 Quarts||11 Quarts||12 Quarts|
|Bottled Lemon Juice||1 teaspoons per quart|
|Salt (Optional)||1 teaspoon per pint|
Yields will vary based on thickness and water content of the asparagus.
- Wash asparagus and trim off any tough scales.
- Break off tough stems and wash again.
- Cut asparagus into 1" pieces.
- Blanch green asparagus for 3 minutes and plunge into cold water before canning to help with color fastness. You may reserve the water for canning and have additional boiling water on hand.
- Can using hot pack method with 1" headspace, packing pieces loosely, adding optional lemon juice and salt to each jar, and then covering with boiling water.
- Process using a pressure canner for 40 minutes for quart jars at 11 pounds for a dial gauge or 10 pounds for a weighted gauge.
- For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, place the jars on a towel, separated by 1" to cool.
- Labeling and Storing
- Pressure canner, Presto (Best Value)
- Pressure canner, All-American (Best Quality)
- Lifting tool
- Canning funnel
- Large stove-top pot
- *Jars and lids
- Clean Cloth Towels
- Paper towels
- *See manufacturer's instructions
These instructions are adapted from the United States Department of Agriculture's Complete Guide to Home Canning.
Introduction to a pressure canner, sometimes referred to as a pressure cooker.
At the end of this video you should understand how to can low acid foods how to home can vegetables and home canned soup.