Canning Asparagus {Scorching or Uncooked Pack}

Study 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 yr lengthy.

Okay, actual discuss. Canned asparagus just isn’t for me. I want quick-pickled asparagus or roasted asparagus within the air fryer. Canned? No, thanks.

However, it’s not at all times about ME. In the event you’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 the way 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 the event you resolve that canning asparagus is simply not for you (no disgrace in your sport!), take a look at our put up on the way to freeze asparagus.

The right 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 put up.

For canning asparagus, you’re going to decide on recent 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 not essential to sterilize jars earlier than canning (hurray!) however you need to be sure that they’re preheated sufficient to not crack when positioned in scorching water.

You may 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 come back 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 on the subject of 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 more room for added 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 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 via the vent pipe (I name it the steam chimney).

Permit the steam to move 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 may be a signal that you just’re beginning to construct strain contained in the canner (get excited. That is occurring!). See the 4 picture grid under for a visible of this course of step-by-step.

Processing instances will fluctuate primarily based 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 of bit) above throughout the cooking time. You’ll probably want to regulate the temp on the burner a couple 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 after 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 will help cut back the siphoning of liquid in your jars. Siphoning is when liquid seeps out from underneath the lids and reduces the general quantity of liquid within the jar.

Place scorching jars on a towel the place they’ll sit undisturbed for 12 hours.

After a couple of hours, to verify for sealing, gently press down in the course of the lid. If the lid has no give, it’s sealed. In the event you can press the lid in and it pops a bit, your jars should not sealed.