Monday, June 30, 2014

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Written By Bobbie

I love asparagus, but really hate the price, so when it goes on sale for 99 cents a pound, I tend to go a little over board and buy a lot.  Last time I accidentally bought 12 pounds.  Thankfully I grew up with my mom doing all sorts of home canning, so after a quick call to her, I proceeded to get my canning mojo going and raided the kitchen for some quart canning jars and got busy.  I'm not sure how many pounds of Asparagus I used, I just kept cutting and canning until I ran out, and that last little bit that I did not have enough to fill a jar I just cooked for dinner.  I also did a mix of whole spears and cut.  Whatever was left over from a whole spear I cut and threw into another jar of just pieces. If you are new to canning you can read a more detailed post on how to can by CLICKING HERE.  If you are experienced, you can just scroll down to the recipe.


Several pounds of Asparagus
1 teaspoon kosher salt per quart jar (optional, but gives a little flavor)
Lots of boiling water


Wash and sterilize jars, rings and lids. Wash asparagus and remove any tough scales and cut off any white from the bottom. If canning whole spears, cut each spear 4-6 inches in length, be sure to leave 1 inch head space. If canning pieces, cut stalks into 1 inch sections. Tightly pack jars and add salt and boiling water, still leaving 1 inch head space.  Free any loose bubbles, wipe rims and secure lids and rings.  Process in pressure canner for 40 minutes at 10-ll PSI.