Best Spicy Jerusalem Artichokes Canning Recipes

SPICY JERUSALEM ARTICHOKES-CANNING

Steps:

• Scrub artichokes and slice 1/4 inch thick.
• In a medium stainless or enamel saucepan bring vinegar, honey and turmeric to a slow boil.
• Fill each hot, sterile jar with 1 pepper, 1 clove garlic, 5 peppercorns and 1 bay leaf.
• divide the mustard seed evenly among the jars and add the artichokes.
• Fill each jar with the hot liquid and seal.
• Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
• See altitude chart for altitudes higher than 1000 feet sea level.

CRISPY JERUSALEM ARTICHOKES WITH AGED BALSAMIC

Steps:

• Heat oil in a large skillet, preferably cast iron (you'll need a lid), over mediumhigh heat. Add Jerusalem artichokes and 1/4 cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8-10 minutes.
• Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8-10 minutes longer; transfer to a platter.
• Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.
• Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over Jerusalem artichokes.

ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
• Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
• Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

PICKLED JERUSALEM ARTICHOKES

Steps:

• Bring the water and vinegar to a boil. Add the rest of the ingredients and simmer until the Jerusalem artichokes are tender on the edges but still quite crisp in the center, about 3 minutes. Remove from the heat and let cool. Pour into a container and chill up to a week.