Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
Home › Preserving and Canning › Canned Asparagus
Canned Asparagus
Asparagus for canning must be fresh and tender. Select tips of uniform size and maturity and wash them. Cut into lengths according to containers to be used. Scrape off scales and tough outer skins and tie in bundles large enough for one jar.
Blanch as follows:
Immerse the lower ends in boiling water and leave them immersed for 5 minutes, then the entire stalks, leaving them in 1 to 3 minutes longer. Cold dip, drain, pack neatly, tips up, in hot sterilized jars. Add salt and cover with boiling water. Loosely seal, sterilize two hours in boiling water bath. Remove as soon as time is up. Tighten covers, invert to test seal and cool. Label and store.