Prairie Fox Survival

Canning Asparagus

Asparagus is an all time favorite, high in nutrition and one of the first veggies to emerge in early spring.


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Asparagus are very low in acid so MUST be pressure canned.

Start lots of water boiling for use in filling the jars.
Fill your pressure canner with the amount of water required according to manufacturers owners manual. Put rack in bottom. I always add a tablespoon of vinegar to help keep the water deposits from building in my canner and on the jars. Turn on burner and bring to boil.

Simmer lids for at least 5 minutes to soften the rubber until ready for use.

Thoroughly wash the asparagus and cut off any tough scales. Break the bottom tough ends off, you can skip this step by just cutting the tip ends to the length needed to fit whole asparagus into your jars leaving 1 inch head space. Save extra pieces that are tender and put them in a jar to can too.
You can also just cut them into 1 inch pieces.

Tightly pack asparagus into clean jars to 1 inch from top of jar.

Salt is optional. 1/2 teaspoon for pint jars and 1 teaspoon for quart jars.

Fill jars with boiling water. Remember to leave 1 inch of head space.
Use rubber or plastic spatula to remove air bubbles.

Put lids and rings on - DON"T OVERTIGHTEN RINGS.

Make sure you still have the required amount of boiling water in canner.

Place jars in canner. If you have 2 rows of jars always use a rack between jars.

Securely put lid on canner, turn heat to high and let vent for 10 minutes.

If your canner has a weight place the appropriate pound on for your altitude.

When pressure is reached set timer for 30 minutes for pints and 40 minutes for quarts.

Let canner cool naturally.

Remove jars and place out of draft on a towel.

Wait 24 hours. Remove rings and test jars for seal. Wipe the jars clean, date and label.


 It’s loaded with nutrients: Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.
This herbaceous plant—along with avocado, kale and Brussels sprouts—is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.
Asparagus is packed with antioxidants, ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. This, according to preliminary research, may help slow the aging process.

Related: The 3 Colors You Really Need to Eat More Of
Another anti-aging property of this delicious spring veggie is that it may help our brains fight cognitive decline. Like leafy greens, asparagus delivers folate, which works with vitamin B12—found in fish, poultry, meat and dairy—to help prevent cognitive impairment. In a study from Tufts University, older adults with healthy levels of folate and B12 performed better on a test of response speed and mental flexibility. (If you’re 50-plus, be sure you’re getting enough B12: your ability to absorb it decreases with age.)
One more benefit of asparagus: It contains high levels of the amino acid asparagine, which serves as a natural diuretic, and increased urination not only releases fluid but helps rid the body of excess salts. This is especially beneficial for people who suffer from edema (an accumulation of fluids in the body's tissues) and those who have high blood pressure or other heart-related diseases.



Pressure Canners
All American