Canning Asparagus {Scorching or Uncooked Pack}

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

Okay, actual discuss. Canned asparagus will not be for me. I desire quick-pickled asparagus or roasted asparagus within the air fryer. Canned? No, thanks.

However, it’s not at all times about ME. For those who’re wild about canned asparagus, I’m right here to assist YOU be taught to can it.

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

For those who resolve that canning asparagus is simply not for you (no disgrace in your recreation!), take a look at our submit on easy methods to freeze asparagus.

Easy methods to can asparagus

As your elder millennial grandma, I’m going to stroll you thru the method right here with photographs, 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 lower 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 you must make certain they’re preheated sufficient to not crack when positioned in scorching water.

You’ll be able to put them in a clear dishwasher and run them via 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 scorching faucet water in them earlier than and left them on the counter.

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

If you’re scorching packing, cook dinner the spears or items in a pot of boiling water for two minutes. If you’re doing a uncooked pack, permit 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 desire in relation to a canning mission!

Add 3 quarts of water to your strain canner and put it on a burner set to excessive. Be certain 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 extra space for extra spears (or items).

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

Clear the rim of the jar very effectively with a scorching damp rag. Any meals particles left on the rim might impression 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 via the vent pipe (I name it the steam chimney).

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

Processing instances will range based mostly on altitude. See the chart under.

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 (a bit bit) above all through the cooking time. You’ll probably want to regulate the temp on the burner a number of instances relying in your range.

When the time is up, take away the canner from the burner and permit it to take a seat till you hear a particular “click on” of the air vent dropping. Take away the strain regulator and punctiliously 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 scorching).

Let the jars sit for five minutes within the canner after which rigorously raise them out with canning tongs. Professional tip: permitting the jars to take a seat within the canner with the lid off may also help 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 scorching 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 midst of the lid. If the lid has no give, it’s sealed. For those who can press the lid in and it pops a bit, your jars are usually not sealed.