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How to Can Asparagus

by James R. Coffey

Enjoy Spring Asparagus throughout the year! More recipes are available from my two books, Country Canning and Country Canning II.

Remove scales from stalks and wash. Cut in jar length pieces. You can process cut asparagus pieces separately. Do not can the tough bottom part of the spear. Pack jar, add salt and water to fill jar. One most vegetables and meats I use 1/2 t. canning salt to each pint or 1 t. canning salt to each quart. Wipe jar rims, seal and process by one of the methods below:


Water Bath: 2 1/2 hours (pints and quarts)
Pressure Canner: pints: 25 minutes; quarts: 35 minutes at 10 to 11 pounds pressure Some do pints 2 hours, quarts 3 hours in water bath or pints 30 minutes, quarts 40 minutes in a pressure canner. Both methods work and keep well.

Pickled Asparagus by the Jar (Dill Type)
Remove tough ends and scales. Wash asparagus. Prepare jars and lids. It will take 1 to 2 pounds of asparagus for each jar. Use pints or quarts. Cut asparagus to fit jar. Leave 1" headspace. To each jar, add as directed below:


1 T. dill seed or I t. dill weed
2 t. canning salt
1 clove garlic

Quarts:
Double the pint amounts.

Mix: 1 C. white vinegar and 1 C. boiling water. Fill jars with liquid, leaving 12"
headspace. Clean jar rims. Seal and process: pints 10 minutes; quarts 15 minutes in
boiling water bath. Note: It is normal for canned pickled asparagus to have a green-blue
tint to the asparagus color.
 
Pickled Asparagus
This is one of our favorite recipes. The Crawford's have canned several hundred jars for
their fonner market stand and for her business Esther's Country Kitchen. This is from
Gene, Esther and Cindy Crawford.

5 pounds tender, firm fresh asparagus
3 1/2 C. white vinegar
3 1/2 C. water
1/4 C. canning salt
7 to 8 garlic cloves, minced
2 T. dill seed per quart


Wash and clean asparagus well. Remove tough and woody ends. Combine vinegar,
water and canning salt. Bring to a boil. Pack asparagus into jars. Add 1 to 2 cloves
minced garlic and dill seed to each quart jar. Pour hot liquid into jars and seal. Process
(cold pack) quarts 15 minutes in boiling water bath. For 7 quarts, double brine recipe.


To make Pickled Hot-n-spicy Asparagus: Add 1 t. hot pepper to each quart.

More articles about canning basics can be found in this blog, Country Canning Corner.

All information and recipes in this column are true and correct to the best of our knowledge. The author and Mid Shore Life disclaim any liability in connection with the use of this material.

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