Spicy Jerusalem Artichokes-Canning

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READY IN: 30mins
Recipe by Diana Adcock

Great as a condiment or salad addition.

Ingredients Nutrition

Directions

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

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