Preserving Sunchokes (Jerusalem Artichokes)?

Posted by Catherine, The Herb Lady on October 15, 2013 at 6:38am

Hi Folks,

I caught an article in Sunday's magazine insert in the paper about preserving sunchokes ("Canning's Deep Roots")

I went looking for ideas and found pickling recipes and a reference to "Canning and freezing is not recommended due to discoloration and deterioration of texture."

The pickling recipes suggest water bath canning after pickling.


So . . . has anyone out there tried preserving sunchokes?  I have what looks like might be pretty good crop coming and while I know I can leave them in the ground for a while - in storage so to speak - I would be interested in any preserving ideas you all might have.

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Replies

  • Nicole Reeves October 15, 2013 at 11:32pm

    HI Catherine!

    I just googled "Lact-fermented Sunchokes" and got a couple of hits.  I have been on a LF frenzy lately.  One of the yummiest slaws I made was one that had a LOT of jicama in it.  Not sure if the two have similar textures, but they are both roots so.....

    Let us know what kind of yummy plan you devise!!

    • Catherine, The Herb Lady > Nicole Reeves October 16, 2013 at 4:49am

      Nicole, thanks for the LF reminder - when I saw the pickling recipe LF went in and out of my brain and I forgot about it :-)  I love jicama, and now that you mention it, I think the textures are very similar, so that may be a good indication of how the sunchokes may do.

    • Nicole Reeves > Catherine, The Herb Lady October 17, 2013 at 11:45am

      Oh, I hope it turns out well if you do try it.   I grated the jicama when I added it to the slaw.  The recipe I read for the sunchokes mentioned peeling and coring.  

      WOuld love to hear how this turns out!!

  • Karen Dawson October 15, 2013 at 6:49am
    Have you thought of drying them? that seems to be the trad. method for potatoes.
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