Spicy Jerusalem Artichokes-Canning

1. 1

   Scrub artichokes and slice 1/4 inch thick.

2. 2

   In a medium stainless or enamel saucepan bring vinegar, honey and turmeric to a slow boil.

3. 3

   Fill each hot, sterile jar with 1 pepper, 1 clove garlic, 5 peppercorns and 1 bay leaf.

4. 4

   divide the mustard seed evenly among the jars and add the artichokes.

5. 5

   Fill each jar with the hot liquid and seal.

6. 6

   Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.

7. 7

   See altitude chart for altitudes higher than 1000 feet sea level.

* Per serving · 4 servings · Values may vary.

No additional tips available.