Canning Asparagus {Sizzling or Uncooked Pack}

Study all about safely canning asparagus in a strain canner. That is the proper strain canning recipe for brand spanking 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 shouldn’t be for me. I favor quick-pickled asparagus or roasted asparagus within the air fryer. Canned? No, thanks.

However, it’s not at all times about ME. Should 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 learn how to can asparagus utilizing a strain canner. Sorry, however it’s NOT secure to can asparagus in a water tub canner. Don’t do it!

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

Find out how 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 contemporary and tender spears. Take away the woody ends and trim any of the little scales that develop on the stalks.

You’re capable of can entire (trimmed) spears or minimize 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 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 come back to a boil in a pot or kettle.

For me, I uncooked pack my asparagus. It’s simpler and sooner; two issues I very a lot favor on the subject of a canning challenge!

Add 3 quarts of water to your strain canner and put it on a burner set to excessive. Make 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 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 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 by the vent pipe (I name it the steam chimney).

Enable the steam to cross by 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 simply’re beginning to construct strain contained in the canner (get excited. That is occurring!). See the 4 photograph grid under for a visible of this course of step-by-step.

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

When the dial gauge reaches 11 kilos of strain, scale back the burner temp to medium, and begin your timer. The strain should keep at 11 or (just a little bit) above during the cooking time. You’ll probably 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 raise them out with canning tongs. Professional tip: permitting the jars to sit down within the canner with the lid off might help scale 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 verify for sealing, gently press down in the midst of the lid. If the lid has no give, it’s sealed. Should you can press the lid in and it pops a bit, your jars aren’t sealed.