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Pressure Canning Asparagus Pieces
Asparagus season may be fleeting, but pressure canning lets you enjoy this spring favorite long after the harvest ends. Preserved asparagus adds convenience and flavor to casseroles, quiches, stir-fries, and more. With a shelf life of up to a year, these jars turn short-season produce into a pantry staple.
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By Diane Devereaux | The Canning Diva®
Last updated: July, 2025
Growing and Cultivating Asparagus
Asparagus is a perennial crop that thrives in temperate climates and rewards patience—it can take two to three years after planting before the first harvest. Farmers and gardeners typically plant asparagus crowns (young root systems) in well-drained, sandy soil with plenty of organic matter.
Once established, the plants produce tender spears each spring, often for 15–20 years or more. Spears are cut by hand when they reach 6–8 inches tall, and regular harvesting encourages continued growth throughout the short season. Because of its long lifespan and early-spring growth, asparagus is often seen as one of the most sustainable vegetables to grow.
Nutritional Value of Asparagus
Asparagus isn’t just delicious; it’s packed with health benefits. A one-cup serving (about 134 grams) contains only 27 calories, yet it provides 3 grams of fiber, 3 grams of protein, and an impressive dose of essential vitamins and minerals. It is especially rich in vitamin K (important for bone health and blood clotting), folate (critical for cell growth and development), and antioxidants like vitamin C, vitamin E, and glutathione. Asparagus is also a natural source of inulin, a prebiotic fiber that supports gut health by feeding beneficial bacteria. Combined, these nutrients make asparagus a powerhouse vegetable that’s as nourishing as it is flavorful.
Pressure Canned Asparagus Pieces
Pressure canned asparagus pieces make it easy to enjoy spring’s harvest any time of year. Because the spears are trimmed and cut into uniform lengths before canning, the pieces hold their shape better than whole spears and are ready to use straight from the jar. Their tender texture and mild, earthy flavor make them a versatile ingredient for quick meals and weeknight shortcuts.
Yields: 6 pints or 3 quarts
Ingredients
- 8–10 pounds fresh asparagus, trimmed and cut into 2-inch pieces
- Boiling water
- Pickling salt (optional)
Canning Instructions
- Pack raw asparagus pieces into jars tightly, leaving 1-inch headspace. Do your best to cut the asparagus into uniform lengths to maximize the jar space. Add 1/2 teaspoon of salt per pint or 1 teaspoon of salt per quart jar (optional).
- Pour boiling water over asparagus, maintaining 1-inch headspace.
- Wipe each jar with a washcloth dipped in vinegar. Place a lid and ring on each jar and hand tighten.
- Process in a pressure canner at 10 PSI or according to your elevation and canner type. Pints process for 30 minutes and quarts process for 40 minutes.
How to Use Home Canned Asparagus Pieces
Keep a few jars on hand to fold into quiches, frittatas, and omelets, or toss them into pasta primavera for a fast, veggie-forward dinner. They blend beautifully into creamy asparagus soup, add a fresh bite to fried rice, and bring comfort to casseroles. Since the asparagus is already soft, you can simply drain and stir into hot dishes at the end of cooking—or sauté briefly in butter or bacon fat to enhance the flavor. With home-canned asparagus in your pantry, you’ll always have a taste of spring ready to brighten your table.
Here are a few delicious ways to incorporate your canned asparagus into meals:
- Asparagus & Cheese Frittata – Add drained asparagus pieces to eggs, shredded cheese, and herbs, then bake in a cast iron skillet for an easy brunch.
- Creamy Asparagus Soup – Blend your asparagus with sautéed onions, garlic, and broth, then stir in heavy cream or coconut milk for a quick, velvety soup.
- Pasta Primavera – Toss your asparagus pieces into a warm pasta dish with olive oil, Parmesan, and seasonal veggies.
- Asparagus Fried Rice – A fast weeknight meal where asparagus adds a fresh, tender bite.
- Asparagus Casserole – Perfect for using drained asparagus with hard boiled eggs and cheese. Try this inspiration: Easy Asparagus Casserole from All Recipes
Quick Tip: Because canned asparagus is already soft, it’s best added at the very end of cooking or simply folded into hot dishes to avoid an overly mushed addition to your meal. For extra flavor, sauté it briefly in butter or bacon fat before use.
Pressure Canning Asparagus Pieces
Servings
6 pints or 3 quarts
servingsPrep time
15
minutesPressure canned asparagus pieces make it easy to enjoy spring’s harvest any time of year. Because the spears are trimmed and cut into uniform lengths before canning, the pieces hold their shape better than whole spears and are ready to use straight from the jar. Their tender texture and mild, earthy flavor make them a versatile ingredient for quick meals and weeknight shortcuts.
Ingredients
8 8 –10 pounds fresh asparagus, trimmed and cut into 2-inch pieces
Boiling water
Pickling salt (optional)
Instructions
- Pack raw asparagus pieces into jars tightly, leaving 1-inch headspace. Do your best to cut the asparagus into uniform lengths to maximize the jar space. Add 1/2 teaspoon of salt per pint or 1 teaspoon of salt per quart jar (optional).
- Pour boiling water over asparagus, maintaining 1-inch headspace.
- Wipe each jar with a washcloth dipped in vinegar. Place a lid and ring on each jar and hand tighten.
- Process in a pressure canner at 10 PSI or according to your elevation and canner type. Pints process for 30 minutes and quarts process for 40 minutes.
Notes
- Because canned asparagus is already soft, it’s best added at the very end of cooking or simply folded into hot dishes to avoid over-mushing. For extra flavor, sauté it briefly in butter or bacon fat before use.
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People Often Ask
Q: Can you pressure can whole asparagus spears?
A: While it is safe to pressure can whole asparagus spears, their texture and shape after processing becomes unmanageable when ready to use the asparagus in a meal. It is best to cut the spears into manageable sized pieces so they maintain their shape and are easier to use recipes.
Q: Do I have to add salt when canning asparagus?
A: No, salt is optional when pressure canning asparagus. Its addition is for flavor not for preservation.
Q: Is canned asparagus mushy?
A: It is softer than fresh because processing in a pressure canner cooks the asparagus in water, similar to cooking asparagus in water on a stovetop. Home canned asparagus is best used in soups, casseroles, or egg dishes because it adds excellent texture and flavor.
About the Author:
Diane Devereaux, The Canning Diva®, is an internationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.
