Spicy Jerusalem Artichokes-Canning

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READY IN: 30mins
YIELD: 4 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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