canning sunchokes

does anyone can them . does anyone have a recipe they would share

Looks like you're going to be the first one to do it!

Have you considered pickling it? If you do it with good old fashion whey, it could reduce the horrible gas you might get from eating sunchokes.


I'm eating Goldenrod next spring
https://permies.com/permaculture-forums/4601_0/cooking-and-food-preservation/eating-goldenrod

Charles, I just finished my second batch ( 1 gallon each) of kimchi, which has been great and very addictive. In reading through the wild fermentation book again, I noticed another kimchi recipe, similar to the regular, but without the cabbage and lots of root vegetables, including sunchokes. I am making a batch of the root kimchi this week. If you are interested in the recipe, I can post it for you.

sure ill try it is kimchi like craut?

charles johnson "carbonout" wrote:is kimchi like craut?

Yes, often with a much stronger & more complex flavor.

Some aspects of sauerkraut, salsa, and Worcestershire. That is, the underlying fermented cabbage flavor can have a lot of vegetable, spice, and fermented fish aspects layered over it.

Fermented sunchokes are really good. For canning, though, Putting Food By says to can sunchokes the same as carrots. So they can be raw or hot packed and pressure canned at 10 pounds pressure (or adjusted for altitude). Pints are processed for 25 minutes and quarts for 30 minutes.

Or, you could try canning some sunchoke relish.

Leigh, thank you so much for sharing!
This was exceptionally helpful and really the only place I was able to find a resource for canning sunchokes without turning them into pickles.
Yay, Permies!!

I had sunchokes which were starting to go bad, I needed due process them quickly.
I peeled then cooked a pound for dinner (see my bb post: https://permies.com/wiki/10/105948/pep-food-prep-preservation/Cook-Serve-Sunchokes-AKA-Jerusalem#2832081 ) and ended up pressure canning the rest.

I followed the directions outlined above but got a tad impatient at the end. I moved the canner off the burner and onto a cooler spot on the cooktop and even took them out of the water immediately after the pressure had reduced.
This failed to let the jars cool slowly enough so I experienced an inordinate amount of siphoning.

Thankfully everything sealed but I wanted a truly shelf-stable product; after looking up other root vegetables, I found I could recan them after adding more water.

They were rather soft after the first round, so I’m afraid the only use for them will be soup now after a double canning.

Nonetheless, I have 5 quarts of preserved sunchokes, so I’m happy!