Pressure Canning Asparagus Pieces

Asparagus season is short, but pressure canning helps extend its enjoyment for months. Whether added to casseroles or served as a side, preserved asparagus is a springtime treasure in a jar.

Once a delicacy of ancient Rome, asparagus is now celebrated worldwide for its fiber, folate, and vitamin K. Pressure canning ensures low-acid vegetables like asparagus are shelf-stable and safe to eat for up to a year. Learn more about asparagus health benefits via Healthline.

Pressure Canned Asparagus Pieces

Cut asparagus holds up better than whole spears during canning. These tender pieces are perfect for quiches, stir-fries, and grain bowls.

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

1. 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).
2. Pour boiling water over asparagus, maintaining 1-inch headspace.
3. Wipe each jar with a washcloth dipped in vinegar. Place a lid and ring on each jar and hand tighten.
4. 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.

Recipe Usage Tips:
Pressure canned asparagus pieces are wonderfully tender and ready to use right out of the jar—no blanching, steaming, or roasting required. 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 over-mushing. For extra flavor, sauté it briefly in butter or bacon fat before use.

Pressure Canning Asparagus Pieces

Recipe by The Canning Diva

0.0 from 0 votes

Servings

6 pints or 3 quarts

servings

Prep time

15

minutes

Ingredients

US Metric

• 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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