When they are fresh, most vegetables are always very crunchy and tasty, right? Even though we do grow asparagus on the homestead, we cannot eat it all fresh. That is why over the years we end up pickling asparagus and freezing the rest of it. This year, I finally mastered the art of canning asparagus.
For this one, you are going to need to dust of the trusted pressure cooker. Now you generally have two choices when it comes to processing the asparagus. There is the raw pack method, which I like and then there is the hot pack method. The recipe I share below, will guide you through the ‘easier’ method although the videos below explain the other methods you can use.
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Here’s What You’ll Need:
- fresh asparagus
- canning jars with lids & rings
- water
- sea salt
- pressure canner
- canning utensils
- kitchen towel
- cutting board
- sharp knife
To start off, make sure you wash and clean your asparagus. After which you can snap off the woody ends and store those in the freezer if you so wish. The length of your asparagus will depend on the size of the jars you will be using. Once the length has been established allow for at least an inch of head space.
The raw packing method tends to be the easier one for most people. Simply pack the asparagus really tight into the jars. One thing I learnt the hard way was that they shrink quite a lot after canning, so the more you can fit in there the better. The sea salt is optional, but I tend to almost always leave it out. 🙂
You can get the full recipe & instructions on the Back To Our Roots blog, here…
Canning Asparagus
You can watch the video below on Canning asparagus!…
You can watch the video below on Canning Asparagus Three Ways!…
You can watch the video below on Home Canning Asparagus Super Easy!…
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