Preparing and Canning Pickled Vegetables
Jerusalem Artichoke Pickles
- 2 gallons Jersualem artichokes
- Vinegar (5%) to cover
- 2 cups canning salt
- 4 tablespoons turmeric
- 10 to 12 medium red peppers
- 1 gallon vinegar (5%)
- 13 cups (6 pounds) sugar
- ½ cup pickling spice (tied in spice bag)
- 2 tablespoons turmeric
Yield: About 10 or 12 pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Scrub Jerusalem artichokes and cut into
chunks. Pack in a food grade plastic container, crock or glass jar. Cover
with vinegar. Add 2 cups salt and 4 tablespoons of turmeric; mix. Soak
About 30 minutes before that time is up, prepare pickling solution by
combining 1 gallon vinegar, sugar, pickling spice and 2 tablespoons turmeric,
in a large pan. Simmer for 20 to 25 minutes. Remove spice bag.
Drain artichokes, discarding the liquid. Pack artichokes into hot pint
jars, adding 1 medium red pepper to each jar. Be sure to leave ½
Fill to within ½ inch from the top with hot pickling solution.
Remove air bubbles and adjust headspace if needed. Wipe rims of jars with
a dampened clean paper towel; adjust two-piece metal canning lids. Process
in a Boiling Water Canner.
|Table 1. Recommended
process time for Artichoke Pickles in a boiling-water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "So Easy to Preserve", 5th ed.
2006. Bulletin 989, Cooperative Extension Service, The University of Georgia,
Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D.,
Extension Foods Specialists.
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