The Old School Secret To Canning Asparagus

Asparagus season can feel short lived if you don't take advantage of it. According to The Chopping Block, from February to June is prime time to enjoy this stalky vegetable. Homemade baked asparagus, grilled over an open fire, chopped up in a salad, or served with Hollandaise sauce can really get your taste buds churning. But when this veggie's peak season comes to an end, it may leave you longing for a way to experience all that green goodness all over again. And even though you can buy asparagus year-round, the flavor and the crunch may not be the same.

So, what's an asparagus lover to do? Before your asparagus gets all limp, slimy, and unappetizing, you might want to consider canning this veggie that looks like a big green spear. Tips Bulletin reveals canning asparagus is not only good for you, it will save you space in the freezer that is better used for your favorite pints or gallons of ice cream. 

If the idea of canning seems complicated and overwhelming, we're with you, but we have an old school tip for canning asparagus that will ensure it is just as tasty when you pop the lid off your canning jar as it was when you picked it. 

Start fresh

According to Pick Your Own, if you plan on canning the abundance of asparagus your home garden has produced or that of which you bought up at your local farmer's market and couldn't finish, you will want to start with fresh, raw, and uncooked asparagus. How fresh do you want your asparagus before canning? According to a Szathmary Recipe Pamphlet in the University of Iowa libraries, if you don't start with ultra fresh asparagus, you may end up with what they call "flat-sour." 

What is flat-sour? This is when your asparagus ends up having a stinky smell and a sour taste. The publication explains that using asparagus that has been picked five to six hours prior to canning it is optimal. Additionally, you want to use this trick if you are trying to save your extra corn, green beans, or peas. The Spruce Eats shares that canning fresh asparagus definitely is a great way to preserve the taste of this veggie, but also notes that you will need to use an old school pressure canning technique to ensure you don't end up with food poisoning.