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Canning asparagus
How to safely home pressure can plain asparagus, following tested USDA methods
Course
Side Dish
Cuisine
American
Keyword
Asparagus
Prep Time
30
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
1
varies
Calories
75
kcal
Ingredients
asparagus
water
Instructions
Wash asparagus.
Trim off any tough scales.
Break off tough ends.
Wash again.
Cut stalks into 2 to 3 cm (1 inch) pieces, or, leave whole.
Put asparagus in a large pot of already-boiling water.
Bring back to a boil, and boil for 2 to 3 minutes.
Pack loosely into half-litre (US pint) jars or 1 litre (US quart) jars.
Leave 3 cm (1 inch) headspace.
Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
Processing time: half-litre (US pint) jars for 30 minutes OR 1 litre (US quart) jars for 40 minutes.
Nutrition
Serving:
125
g
|
Calories:
75
kcal
|
Carbohydrates:
14.6
g
|
Protein:
8.3
g
|
Fat:
0.5
g
|
Saturated Fat:
0.2
g
|
Sodium:
8
mg
|
Fiber:
7.9
g
|
Sugar:
7.1
g