How to Make Blueberry Butter - Easily! With Step-by-step Directions, Photos, Ingredients, Recipe and Costs

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How to Make Blueberry Butter - Easily! With Step-by-step Directions, Photos, Ingredients, Recipe and Costs

Yield: About 10 or 12 pint jars

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Making and canning your own marinated Jerusalem artichokes is easy with this tested, USDA-approved recipe. These tasty little treats are a delight to add to salads in the winter and artichokes are surprisingly easy to grow at home. Artichokes are a very low acid food ,which means they can only be safely canned at home with the addition of acid (usually vinegar), typically as pickled artichokes.

Ingredients

2 gallons Jerusalem artichokes, also called "Sunchokes"
Vinegar (5%) (just enough to top off jars, maybe 1 pint)
2 cups canning salt (also called pickling salt). You can find this in many large grocery stores, by the seasonal canning jars, lids, etc. Do not use ordinary table salt; it has anti-caking additives which will ruin the artichokes.
4 tablespoons turmeric
10 to 12 medium red peppers (sweet peppers, not hot, unless you want the artichokes to be spicy!)

And also, for the Pickling Solution:

1 gallon vinegar (5%)
13 cups (6 pounds) sugar (You may use an equivalent amount of honey).
1/2 cup pickling spice (tied in spice bag, cheesecloth or a bit of clean pantyhose). Pickling spice is a mix of spices that is readily available in most grocery stores in the spice section or possibly by the canning jars.
2 tablespoons turmeric

Equipment

Directions - Step by Step

Step 1 - Select the artichokes

Step 4 - Get the jars and lids sanitizing

Sanitizing canning jars in the dishwasher

The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. I get that going while I'm preparing everything else, so it's done by the time I'm ready to fill the jars. If you don't have a dishwasher, submerge the jars in a large pot (the canner itself) of water and bring it to a boil. Sterilizing jars

Be sure to let it go through the rinse cycle to get rid of any soap!

Get the canner heating up

Fill the canner about 1/2 full of water and start it heating (with the lid on).

Start the water for the lids

Warming lids in steaming hot water Put the lids into a pan of hot, but not quite boiling water for at least several minutes. Note: everything gets sanitized in the water bath (step 7) anyway, so this just helps to ensure there is no spoilage later!)

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Step - Scrub Jerusalem artichokes and cut into chunks.

Step - Pack in a food grade plastic container, crock or glass jar.

Step - Cover with vinegar. Add 2 cups salt and 4 tablespoons of turmeric; mix. Soak 24 hours. jerusalem artichokes soaking

Step 6 - Heat the pickle mix

Bring the mix and vinegar to a near-boil - just simmering! The directions on the packet will tell you how much vinegar to add, it's usually about 4 cups

Be sure to use a NON-metal pot - or a coated metal (teflon, silverstone, enamel, etc.) without breaks in the coating. the metal reacts with the vinegar and makes the pickle solution turn cloudy.

Step - About 30 minutes before that time is up, prepare pickling solution by combining 1 gallon vinegar, sugar, pickling spice and 2 tablespoons turmeric, in a large pan. Simmer for 20 to 25 minutes.

Step -

Remove spice bag.

Drain artichokes, discarding the liquid

Step - Pack artichokes into hot pint jars, adding 1 medium red pepper to each jar. Be sure to leave 1/2 inch headspace.

Step 8 - Boil the jars in the canner

Put them in the canner and keep them covered with at least 1 inch of water. Keep the water boiling. Boil them for 10 minutes (or as directed by the instructions in the pickle mix, or with your canner). Remember to adjust for altitudes and larger jars! Note: some mixes, such as the Ball Kosher Dill mix call for only boiling for 5 minutes - I'll let you know how that works out! generally, the longer you process the jars, the more mushy (less crisp) the pickles will be.

Artichoke Pickles

Yield: About 10 or 12 pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure:

Fill to within 1/2 inch from the top with hot pickling solution. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Artichoke Pickles in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Raw	Pints	10 min	15	20

This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2006.

Reviewed May 2009.