How to Pressure Can Asparagus: A Beginner-Friendly Guide from the Needy Homesteader

Welcome back to the Needy Homesteader kitchen! If you've ever wondered how to can asparagus—or questioned whether canned asparagus is worth making—today’s post is for you. Many of you have reached out asking about the texture and taste of canned asparagus, and I’m here to walk you through the process, share some honest insights, and encourage you to give it a try.

What to Expect When You Can Asparagus
Let’s start with a common concern: the texture. Canned asparagus is cooked during the pressure canning process, so it definitely won’t be crisp. Think back to the old-school Green Giant canned asparagus—soft, tender, and flavorful. That’s what you can expect here.

Personally, I love the texture. It's not mushy, but it's definitely soft. Add a little salt and pepper, and it’s delicious. Of course, taste is personal. If you're not a fan of soft asparagus, this may not be your go-to method. But I always say: try it once. You might surprise yourself!

Don’t Be Afraid to Experiment
Part of your canning journey is figuring out what you like. Keep a canning notebook. Jot down recipes you’ve tried, flavor additions you love (or don’t), and what vegetables are worth canning again. For example, I’ve learned over time that I’m not a big fan of canned potatoes. They’re great for emergencies or quick meals, but they’re not my favorite. I prefer fresh or even frozen over canned. But that’s my personal taste—and your preferences might be totally different!

Canning Is for Everyone—Even If You Didn’t Grow It
A common misconception is that you can only can produce from your own garden. Let me bust that myth right now: you do not have to grow it to can it. I didn’t grow this batch of asparagus, and that’s okay. If you find a great deal at a local market or store, or you’re gifted a bunch of fresh veggies, don’t hesitate to preserve them.

Choosing the Right Pressure Canner
For this tutorial, I’ll be using my All-American stovetop pressure canner. It’s a classic and reliable choice, and honestly, it’s a bit easier on me today. I recently ran a poll asking whether I should use the All-American or the Presto electric pressure canner, and the responses were mixed—YouTube favored the Presto, while Facebook was all-in for the All-American.

I do want to quickly address the safety concerns that some people have raised about the Presto electric pressure canner. While it's been tested and approved by Presto themselves (a trusted brand in home canning), the USDA has yet to officially test or approve it—and they’ve stopped testing canners altogether, which leaves a bit of a gray area for the canning community. That’s a conversation for another day, but for today’s recipe, I’m sticking with my tried-and-true All-American model.

A Quick Note on Health and Energy
Just a quick personal update: I’m coming off a muscle relaxer I've been using since my leg reconstruction surgery. It's not a narcotic and not habit-forming, but the process of tapering off has been a bit rough. So, if I’m moving a little slower in the kitchen during this tutorial, that’s why. But I’m here, and I’m ready to can with you all!

Final Thoughts: Is Canned Asparagus for You?

If you enjoy soft, flavorful vegetables that are shelf-stable and ready for quick meals, canned asparagus might become a new favorite. But the only way to find out is to try it. Every canner has foods they love—and a few they’d ski. That’s part of what makes home canning such a personal, rewarding experience.

If you’ve ever wondered whether you can preserve asparagus at home, the answer is a resounding yes—you can can asparagus! Whether you're harvesting from your own garden or picking up a fresh batch from your local fruit market like I did, this spring vegetable is a perfect addition to your pantry. In this guide, I’ll walk you through my personal canning process, share helpful tips, and offer insight into why canning asparagus is one of my favorite seasonal rituals.

Why I Love Home-Canned Asparagus
Even though I’m not growing asparagus this year, that doesn’t stop me from preserving it. I picked up some beautiful bundles from Jay’s Fruit Market, a local spot in town, and they were too good to pass up. Canning is a great way to preserve that freshness—especially for the long, cold winter months when fresh produce is harder to come by.

There’s just something comforting about cracking open a jar of home-canned asparagus on a snowy day. It brings back memories of my childhood, when most of our veggies came from a can. My mom wasn’t much for cooking from scratch, but those homey, familiar flavors still bring a smile to my face.

The Recipe: From Page 388 of the Ball Home Preserving Book
If you have the Ball Complete Book of Home Preserving, you’ll find the official asparagus recipe on page 388. I recommend grabbing the spiral-bound version if you can—it lays flat, making it easier to follow instructions while working. I always jot down notes in my canning books. Those little annotations can be helpful for the next generation or even for yourself when you revisit a recipe.

Tools and Ingredients You’ll Need
Here’s what I used for this canning session:

Fresh asparagus

Pint-and-a-half jars (Ball no longer makes these, but you can find them at Azure Standard)

Superb canning lids (first time pressure canning with them—exciting!)

Black peppercorns (½ teaspoon per jar)

Canning salt (¼ teaspoon per jar)

Ball Electric Water Bath Canner (for heating jars)

All-American Pressure Canner (for processing)

Funnel, jar lifter, debubbler, vinegar for wiping rims

A quick tip: toss out any rusty rings. Clean equipment is essential for safe canning.

Prepping the Asparagus
Wash and Inspect: Rinse the asparagus thoroughly. Check for any spoilage and remove the tiny leaves or “pokies” if desired.

Cut to Size: Trim each spear so that it fits neatly into your jar with the pointed ends facing down. This makes them easier to remove later and keeps the delicate tips intact.

Arrange in Jars: Pack the spears in tightly—think of it like playing Tetris! Leave a 1-inch headspace.

Add Salt & Spices: I love the combination of peppercorns and canning salt, but feel free to experiment.

Raw Packing and Pressure Canning
I prefer the raw pack method for asparagus because I like them to maintain a bit of bite. Here's what that looks like:

Heat your jars in hot water.

Pack in the trimmed asparagus (point-down).

Add your seasonings.

Fill jars with boiling water, leaving 1 inch of headspace.

Debubble using a tool to remove any trapped air.

Wipe the rims with vinegar and apply your lids and rings (fingertip tight).

Process in a pressure canner for 40 minutes if using pint-and-a-half jars.

A Note on Jar Sizes
I absolutely love pint-and-a-half jars—they’re ideal for preserving a perfect amount for a family meal. Sadly, Ball no longer produces them, but Azure Standard offers a great alternative. I haven’t ordered from them yet due to some first-time jitters, but it’s on my to-do list.

Why Canning Asparagus Matters to Me
This process is more than food preservation. It’s therapy, tradition, and preparation rolled into one. As someone recovering from injury, canning gives me a sense of purpose and productivity—even on hard days. It’s also a practical way to ensure my family is nourished, no matter what comes our way.

If you’ve never canned asparagus before, I hope this article inspires you to try. It’s a little labor-intensive, but totally worth it. And if you grew up with canned asparagus like I did, it’s like a warm hug in a jar.