When the asparagus first starts poking out of the ground, it is easy to feel that one just can't get enough of it. It seems to disappear as fast as it grows. Hopefully as the season progresses, there is enough to preserve some of it for later.
Like other vegetables, asparagus needs to be processed in a pressure canner (see food safety posts). Asparagus can be put into the canning jars while it is still raw. Salt is optional.
Thoroughly wash the asparagus and remove tough ends and scales. Fill hot pint sized canning jars with asparagus. If desired, put 1/2 tsp salt in each jar. Fill jars with boiling water, leaving 1 inch headspace. Place 2 piece lids on jars and process in a pressure canner at 10 pounds pressure for 30 minutes. For altitudes over 1000 feet use 15 pounds pressure.
If you want to use quart sized jars, then increase salt to 1 tsp and increase processing time to 40 minutes.
I hope you enjoy your harvest.
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