How to Can Asparagus
Fresh asparagus spears preserved by pressure canning.
The Short Answer
Asparagus must be pressure canned. Process pints for 30 minutes and quarts for 40 minutes at 10 PSI.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Pressure Canning Asparagus
Trim to fit jars. Can spears or 1-inch pieces.
Headspace: 1 inch
Step-by-Step: Canning Asparagus
- Wash thoroughly. Trim tough ends.
- Cut spears to fit jars or into 1-inch pieces.
- Blanch 2-3 minutes.
- Pack hot asparagus tips-up. Cover with boiling water.
- Leave 1-inch headspace. Remove air bubbles, wipe rims, apply lids.
Canned asparagus is softer than fresh. Best for cream soups, casseroles, and dips. For crisp asparagus, freezing is better.
Safety Notes
Important: Low-acid; must be pressure canned.
The Bottom Line
Asparagus must be pressure canned (low-acid food). Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
Softer than fresh. Best for soups, dips, casseroles rather than standalone side dish. For firmer texture, freeze instead.