Canning Asparagus: Spears or Pieces

By The United States Department Of Agriculture
Published on January 18, 2013
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Get the most out of your asparagus crop this year and get canning! These easy to follow steps taken from the USDA canning guide will set you up with asparagus spears for months to come.
Get the most out of your asparagus crop this year and get canning! These easy to follow steps taken from the USDA canning guide will set you up with asparagus spears for months to come.
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Hot pack - Cover asparagus with boiling water. Boil 2 or 3 minutes. Loosely fill hot jars with hot asparagus, leaving 1-inch headspace.Raw pack - Fill hot jars with raw asparagus, packing as tightly as possible without crushing, leaving 1-inch headspace.
Hot pack - Cover asparagus with boiling water. Boil 2 or 3 minutes. Loosely fill hot jars with hot asparagus, leaving 1-inch headspace.Raw pack - Fill hot jars with raw asparagus, packing as tightly as possible without crushing, leaving 1-inch headspace.

Home canning is one of the most rewarding parts of having a garden. Canning asparagus will extend your gardens bounty through the year and cut down on waste while allowing the freshest flavor from your veggies. And with this helpful excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning, you’ll learn how to hot pack and raw pack asparagus. Use this and our other canning resources to preserve your entire garden! 

The following is an excerpt from the USDA Complete Guide to Home Canning on how to can asparagus spears or pieces. 

Asparagus — Spears or Pieces

Quantity: An average of 24 1/2 pounds is needed per canner load of 7 quarts; an average of 16 pounds is needed per canner load of 9 pints. A crate weighs 31 pounds and yields 7 to 12 quarts — an average of 3 1/2 pounds per quart.

Quality: Use tender, tight-tipped spears, 4 to 6 inches long.

Procedure: Wash asparagus and trim off tough scales. Break off tough stems and wash again. Cut into 1-inch pieces or can whole.

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