Canned Asparagus

4
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"This is just the way to do it no recipe really easy and makes the tough pieces tender, I did alot of them and it worked well for Libby's creamed asparagus over toast. You must pressure cook these guys follow ball book always. Yield 4 pints"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (172.6 g)
  • Calories 22.7
  • Total Fat - 0.1 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 4.6 mg
  • Total Carbohydrate - 4.4 g
  • Dietary Fiber - 2.4 g
  • Sugars - 2.1 g
  • Protein - 2.5 g
  • Calcium - 29 mg
  • Iron - 2.4 mg
  • Vitamin C - 6.4 mg
  • Thiamin - 0.2 mg

Step 1

Wash asparagus, snap into pieces into clean pint jars. Pack them in tight, they will lose mass as they cook.

Step 2

Fill with water shaking around to get rid of bubbles.

Step 3

Add salt if you want, I didn't. Put lid on.

Step 4

Put in pressure canner. Cook at 11 lbs pressure 40 minutes, let cool down with out flipping the lid the water will stay better that way.

Tips & Variations


No special items needed.

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