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.


Ingredients:

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

Directions:

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.