Canned Asparagus
Author Steve Albert
Choose fresh-harvested asparagus for canning; the early stalks will be most tasty. 2½ to 4½ pounds fresh asparagus will yield 1 quart.
Instructions
- Wash and remove paper-like scales from the sides of stalks. Cut off tough woody ends.
- Cut whole stalks into lengths ¾ to 1 inch shorter than the jar or cut into 1 to 2-inch pieces. (If you are canning pieces, reserve the tips for serving fresh on spring salads, rather than canning.)
- Wash and heat jars and scald the lids and tongs.
- Blanch (that is precook whole stalks or cut pieces in simmering-just boiling water for 1 to 3 minutes) to just wilting—not longer, then plunge stalks quickly into cold water to stop the cooking process–until stalks are cool enough to handle.
- Gather a bundle of stalks with cut end down and pack into jars, not too tightly. Or fill the jars with cut pieces.
- Add salt— ½ teaspoon for pints, 1 teaspoon for quarts. Add boiling water or boiling cooking liquid leaving ½ to 1 inch head space at top of jar. Wipe sealing edge of jar with a clean, damp, lint-free cloth, apply flat lid and ring and hand-tighten screw bands to seal.
- Processing time will differ at different altitudes; at 1,000 feet or less the processing time for steam pressure canner at 10 pounds pressure is 28 minutes for pint jars, 32 minutes for a quart jar; add 1 pound for elevations between 1,001 and 2,000 feet, and ½ pound for each additional 1,000 feet—and processing times will remain the same.
- Lift jar from canner, place on a rack or clean towel and let jars cool to room temperature; this may take 12 to 24 hours. Remove and store screw bands. Check seals. Wipe and label jars. Store jars in a cool, dark place.
Recipe by Harvest to Table at https://harvesttotable.com/canning-the-asparagus-harvest/