Pressure Canned Asparagus

It's not hard to home preserve asparagus for all year use in your cooking. Follow this recipe to pressure can your favorite spring vegetable.

If you don’t want to invest in a bunch of freezers or trying out how to use dehydrated fruits and vegetables, then pressure canned asparagus is a great way to help you store food for a long time. Once you get the initial supplies it is something that takes time but is easy and fun to do. And it feels so good to see those jars on those shelves for quick use.

You will need a Pressure Canner (not a pressure cooker). Canners get up to a certain psi which is needed to preserve foods that are low in acidity. You will also need to get some canning jars whether they be the well known Ball type of jar or the more European used Weck style jar. I have used both and both are easy to use. You will also need some canning tongues to lift jars out.

If you have never pressure canned before and need to just run through the basics of pressure canning then feel free to check out our tutorial on Pressure Canning Basics.

Yield: 1 quart

Pressure Canned Asparagus

Pressure Canned Asparagus

Pressure canning asparagus fresh and in season makes for electricity free storage for use all year round as a side, in soups, casseroles, or pasta.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 12-15 Spears Asparagus (1 lb)
  • 1/2 tsp. Sea Salt or Canning Salt (not iodized)
  • Pressure Canner
  • Quart Jar and Lid


  1. Sterilize your jars and lids and set on clean towel or cutting board on counter.
  2. Get about 4" of water to a low boil with lid on (but not sealed) in your pressure canner pot with your canning rack in the bottom.
  3. Wash and cut or snap asparagus spears to jar neck height.
  4. Place spears upright in jar until tight. Heads of spears should be pointing up. It may be easier to lay the jar on it's side and start to slide in your spears.
  5. Add 1/2 tsp. salt to each jar.
  6. After all jars are stuffed and salted, poor boiling water over spears leaving 1" head space in the top of the jar. Place seals and rings and hand tighten.
  7. Check what your altitude is and what the recommendation of your canners instructions are as far as if you should use 10 lbs pressure or 15 lbs pressure.
  8. Place all jars in pressure canner and properly seal the canner lid according to your pressure canners instructions.
  9. Vent the canner for 10 minutes with the weight off so that all air can escape. Then place 10lb weight (check your altitude) and start timer when the weight starts to rattle. Process for 40 minutes.
  10. Turn off heat after the 40 minutes and allow the canner to cool and the pressure gauge to drop to zero psi. Take off your weight to release the rest of the steam after the gauge is at zero and release the lid and remove.
  11. Remove the jars carefully with canning tongues and place on cutting board or towel to cool. Once cool take off rings and check the lid seals by pushing down on the top center. If they pop they are not sealed and need to be refrigerated and used in the next couple days. Also, gently pull up on edges of lid to make sure it has a tight seal. It should not come off.
  12. Wipe down your jars of any mineral deposits or canning residue and place on shelf for storage.


Properly sealed jars will store in a cool dark place for up to a year.

Nutrition Information:



Amount Per Serving: Calories: 91
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