Preserve It! Artichoke Water Bath Canner (Pickling) 1. Prep 2. Pack 3. Processing • Wash 2 gallons jerusalem • Drain, pack into pint jars, add Fill canner with jars, ensure water artichokes one red pepper per jar is 2 inch above tops of jars • Cut into chunks, cover with • Cover with solution » Process 10 minutes vinegar, 2 cups salt, 4 tbsp • Leave ½ inch headspace » Altitudes above 1,000ft require turmeric • Remove air bubbles, wipe jar adjustment in processing time • Soak 24 hours rings, tighten to fingertip tight Feet Above Increase in • Fill canner half full with water. Sea Level Processing Time Warm 1,001-3,000 5 minutes • Prepare pickling solution 3,001-6,000 10 minutes » 1-gallon vinegar, 13 cups 6,001-8,000 15 minutes sugar, 2 tbsp turmeric & ½ cup 8,001-10,000 20 minutes pickling spice tied in spice bag • Simmer solution 25 minutes, remove spice bag
Freezing: Artichoke Hearts Drying Process: Water Blanch Process: Dehydrator • Select green artichokes with tightly adhering leaves • Cut hearts into 1/8inch strips • Remove all leaves and choke • Heat in boiling solution (¾ cup water and 1 Tbsp • Portion that is left at the base is the “heart” lemon juice) for 6-8 minutes • Cut stem below the heart and trim any woody • Set dehydrator to 140 degrees F portions • Arrange strips in single layer on drying racks • Wash hearts in cold water and drain • Estimated drying time is 4-6 hours • Boil in water for 7 minutes • Drain • Pack into freezing containers with no headspace • Seal and freeze
An average of 24½ poundsTips/Tricks: is needed per canner load of 7 quarts; an average of 16 pounds is needed per canner load of 9 pints. Source: National Center for Home Food Preservation
This document is to serve as supplemental material for those already knowledgeable on how to safely preserve food and should not serve as a guide to someone completely new to food preservation methods. For further guidance, go to: https://extension.sdstate.edu/
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