Spicy Jerusalem Artichokes-Canning - cooking recipe

Ingredients
    1 1/2 lbs jerusalem artichokes
    3 cups white vinegar
    1/4 cup honey
    2 teaspoons turmeric
    4 dried hot red chili peppers
    2 garlic cloves, peeled
    20 black peppercorns
    4 bay leaves
    1 tablespoon mustard seeds
Preparation
    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.

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