Pressure Canning Asparagus:
Canning asparagus is quite simple. You need very minimal ingredients and the directions are not that difficult to follow. Enjoy your hard earned asparagus all winter long.
Wash your asparagus, then remove the tough ends and the scales. Asparagus may be canned as whole spears or cut into pieces around 1 inch in length. Stand spears in a wire basket, with the tips on top. Put basket into water heated to 170°-200° F, keep the tender tips of the spears above the water. Blanch for 1 to 3 minutes, depending on the size and the tenderness of the asparagus. If you are wanting your asparagus cut into 1-inch pieces, now is the time to do that. Fill your canning jars. Add boiling water, leaving a 1/2-inch head space in the jars. Add Canning and Pickling Salt to taste, if desired. Remove any air bubbles. Adjust the lids. In pressure canner process pints for 30 minutes at 10 pounds pressure; quarts for 40 minutes at 10 pounds pressure.
If you live at an altitude higher than 1000 feet above sea level you will want to view our pressure canning altitude chart.