Preparing Jerusalem artichoke for the winter for diabetics

I can’t resist and want to tell you about another very, cool way to prepare such a miracle product as Jerusalem artichoke. Less words and just learn how to pickle Jerusalem artichoke according to one of Grandmother’s recipes. Why one at a time? Because there are a couple more, but I like this method the most. Marinated Jerusalem artichoke turns out very tasty, tender and with a unique taste.

We will need:
Jerusalem artichoke.
Water.
Carrots (large) -1 pc.
Garlic - 1 head.
Vinegar 9% - ¾ cup.
Coriander-1 gr.
Black peppercorns - 2-3 pcs.
Salt.
How to cook:
We select medium-sized Jerusalem artichoke tubers. Then wash them thoroughly in cold water with a soft brush, then remove all antennae and shoots.
Sterilize a glass jar with steam and place the tubers tightly in it.
In a saucepan, prepare the brine at the rate of 2 liters of water and 4 tablespoons of salt. After the water boils, turn off the heat, let it cool a little and pour the brine into a jar with Jerusalem artichoke. So that the water covers the entire Jerusalem artichoke.
Cover tightly with a lid and leave at room temperature for 4 days.
After the specified time, drain the brine.
Cut large carrots into small cubes, peel the head of garlic, and cut into cloves.
Then we transfer the Jerusalem artichoke with the prepared products.
Prepare the marinade. Put 2 liters of water on the fire, bring to a boil, add ¾ cup of vinegar, one gram of coriander, turn off the heat immediately.
Pour the hot marinade over the Jerusalem artichoke, close it again tightly with lids, and leave at room temperature for 3 days.
Then, after this period, put the Jerusalem artichoke on a plate and eat.

This is how easy it is for you to pickle Jerusalem artichoke and enjoy its unique taste. Marinated Jerusalem artichoke is not only tasty but also healthy. If you like this recipe, write in the comments, and I will share with you even more delicious recipes for pickling Jerusalem artichoke. Watch the more useful video at the bottom of the article and stay with us. Bon appetit.

User comments (5 comments)

I really didn’t think that marinated Jerusalem artichoke was so delicious. You know, I’ll try it, although I prefer fresh. My husband loves canned food and I’ll make it for him. Thank you. I'm sharing! Thank you))))))

Be sure to try it, very tasty.

I haven’t tried pickled one yet, but I think it will be delicious, I prefer fresh or add it to salads. I would like to know a few more recipes.

Features of Jerusalem artichoke - medicine on your table

It can easily be classified as a medicinal plant. Vitamins, amino acids and other useful elements - Jerusalem artichoke is full of them. It’s simply surprising why such a valuable plant has not yet settled on our tables as a necessary product. But, for example, in Asia, it is very popular. And it is right!

Regular consumption of earthen pear will help normalize blood sugar levels - this is especially important for diabetics and obese people. With its help you can easily combat ailments such as anemia and iron deficiency. And most importantly, Jerusalem artichoke is an excellent assistant in cancer prevention.

I would also like to note that this plant is completely unpretentious. The small amount of planting material produces a very good harvest. Interestingly, Jerusalem artichoke survives the winter well in the ground. That is, it is not necessary to remove it for the winter; you can leave it until spring. And then Jerusalem artichoke becomes a real find for everyone. After all, the taste and beneficial properties of the vegetable after wintering remain at the same level. Or dig up some and store it in the cellar.

The advantages of Jerusalem artichoke include its versatility. Even the most demanding gourmet will find his favorite recipes. It is used to bake casseroles, fry pancakes and pancakes, cook soups, prepare excellent fillings and make salads. For diabetics and heart patients, coffee is brewed from dried root vegetables; this drink perfectly cleanses the blood and blood vessels.

Features of the use of Jerusalem artichoke for diabetes mellitus

Characteristics of Jerusalem artichoke and its health benefits

The benefits and harms of the plant have been studied for quite a long time, so now endocrinologists confidently say that including Jerusalem artichoke in the diet of diabetics stops the progression of the disease and even sometimes allows you to do without taking glucose-lowering medications.

Jerusalem artichoke tubers are used as food. They are slightly sweet in taste, starchy and have some similarities in taste to potatoes. Ground pear tubers can be eaten raw or heat-treated.

The healing properties of Jerusalem artichoke for diabetes are primarily explained by the inulin contained in the plant. In its properties, inulin is close to natural insulin, that is, under its influence, carbohydrate-containing foods are better broken down.

Constant consumption of earthen pear for type 2 diabetes leads to:

Jerusalem artichoke in diabetes has a positive effect not only on the course of the underlying pathology. Including the fruits of the plant in food reduces the risk of developing cardiovascular pathologies, restores reduced immune function, and normalizes blood pressure. The plant is endowed with antimicrobial properties; pathogenic microorganisms such as staphylococci and streptococci die under its influence.

Ways to use earthen pear for diabetes

The use of Jerusalem artichoke for diabetes is not limited to eating dishes from the tubers of the plant. Ground pear will be beneficial if you use infusions and decoctions from it. The juice of root vegetables is also endowed with healing powers.

Patients with diabetes are advised to adhere to several rules when preparing dishes and herbal remedies from Jerusalem artichoke:

Heat treatment somewhat reduces the medicinal properties of earthen pear. Therefore, diabetics often need to eat raw tubers; they can be added to various vegetable salads.

The introduction of Jerusalem artichoke into the diet does not mean that you can afford to eat all other foods in unlimited quantities. Following a diet is an important part of normalizing sugar levels.

Herbal remedies based on Jerusalem artichoke

Fresh juice from Jerusalem artichoke tubers, water and alcohol extracts, and specially prepared syrup with medicinal properties are good for diabetes.

Juice from ground pear

Infusion of leaves

The raw materials for the infusion can be either fresh or dry. For the winter, you can dry the independently collected leaves and stems of the plant.

2.5 tablespoons of vegetable raw materials - stems and leaves of Jerusalem artichoke;
0.5 liters of boiled, hot water.

Jerusalem artichoke leaves are poured into an enamel container;
The raw materials are poured with boiling water, the container is closed with a lid;
The drink must infuse for at least 12 hours.

After straining, it is recommended to consume the leafy infusion four times a day in the amount of half a glass. Sugar levels decrease already in the second week of treatment, but the course of taking the drink must be continued for up to three weeks.

Vodka infusion

An infusion of plant leaves in alcohol not only improves insulin production, but also has a positive effect on liver function and helps remove toxins from the digestive system. Even those who do not have a history of diabetes can take it in courses.

Half a liter of quality vodka;
Leaves of the plant – 500 g.

How to take the prepared tincture? It is recommended to drink it three times a day in the amount of one tablespoon. First, the alcohol infusion is mixed with half a glass of water. Time of use: 15 minutes before meals. Therapy should be continued for 3–4 weeks.

To treat diabetes of any type, you can prepare a tasty and healing syrup. It will replace fresh plant tubers in winter and spring, as it can retain all its beneficial properties for at least one year.

Fresh juice from tubers;
Liter of filtered water;
One medium sized lemon.

You can use the sweet and sour thick syrup when preparing baked goods, add it to tea and desserts. The product does not contain sugar, but if you have diabetes, you should not get too carried away with its consumption.

Dishes with the addition of Jerusalem artichoke

Recipes for preparing healthy and tasty dishes based on earthen pears will not only diversify the diet of diabetics, but will also have a positive effect on the functioning of the entire body.

Vitaminized salad

A salad made from plant fruits and herbs is nutritious and at the same time easy for digestion. You can eat it separately for dinner or add it as a side dish to lunch dishes.

2–3 Jerusalem artichoke tubers;
One fresh or pickled cucumber;
Sweet and sour apple (one);
One hard-boiled egg;
Onion - one head;
A tablespoon of olive oil;
Parsley and dill - a bunch;
Spices – salt and black pepper to taste.

Low calorie casserole

The casserole prepared according to the recipe below perfectly replaces a full breakfast. Not only adults, but also children eat it with pleasure.

Raw egg – 2;
Four medium-sized tubers;
Semolina in the amount of four tablespoons;
50 ml whole milk;
Four tablespoons (tablespoons) of wheat flour;
Vegetable oil for greasing the mold.

Ground pear soup

Dietary soup is useful for those who want to lose weight if they have diabetes.

Chicken breast or poultry thigh;
Celery roots;
Jerusalem artichoke tubers;
Onion.

Boiled poultry can be chopped together with vegetables or used to prepare other dishes.

The benefits of raw and boiled Jerusalem artichoke for diabetes, how to use tubers correctly and profitably can be learned from experienced nutritionists involved in the development of therapeutic nutrition. Therefore, if there is such a possibility, you should definitely consult with a specialist.

https://netdiabeta.ru/pitanie/osobennosti-upotrebleniya-topinambura-pri-sakharnom-diabete

How to pickle Jerusalem artichoke - recipes

Jerusalem artichoke is marinated both in peeled form and with skin. We recommend trying both options. First of all, the roots must be well cleaned of soil. Then they are washed; if vegetables with skins are to be pickled, they need to be thoroughly cleaned with a brush. All roots and tendrils are cut off with scissors. We place the prepared whole root vegetable with skin tightly into a sterilized container.

Prepare the brine - add 4 tablespoons of salt to 2 liters of boiling water. After boiling, let the brine cool slightly; after 15 minutes, completely cover the Jerusalem artichoke with it. Cover the jar with a lid and put it in a dark, cool place for exactly a week. After this, drain the brine, add garlic cloves and peppercorns to the jar. Prepare the marinade. To do this, bring 2 liters of water to a boil again, then add ¾ cup of vinegar and coriander. Remove the marinade from the heat and pour into jars. After 3 days the product is ready for use.

A simple and original recipe - pickled root vegetables with lemon. For 1 kilogram of peeled and cut into pieces we need 1 lemon, 600 ml of water and 200 g of sugar.

Fill the prepared Jerusalem artichoke with salted water and set aside. At this time we are making marinade. To do this, finely chop the well-washed lemon along with the skin. Place it in a saucepan and fill it with boiling water. Boil for 5 minutes over low heat. Stirring constantly, add sugar. After the sugar has dissolved, drain the liquid from the Jerusalem artichoke and add it to our marinade. Boil the mixture over low heat for another 3-4 minutes and pour hot into prepared jars. Roll up the lids and turn the jars over. Bon appetit!

Features of the use of Jerusalem artichoke for diabetes mellitus

Characteristics of Jerusalem artichoke and its health benefits

Jerusalem artichoke tubers are used as food. They are slightly sweet in taste, starchy and have some similarities in taste to potatoes. Ground pear tubers can be eaten raw or heat-treated.

Constant consumption of earthen pear for type 2 diabetes leads to:

Ways to use earthen pear for diabetes

Patients with diabetes are advised to adhere to several rules when preparing dishes and herbal remedies from Jerusalem artichoke:

Heat treatment somewhat reduces the medicinal properties of earthen pear. Therefore, diabetics often need to eat raw tubers; they can be added to various vegetable salads.

Herbal remedies based on Jerusalem artichoke

Fresh juice from Jerusalem artichoke tubers, water and alcohol extracts, and specially prepared syrup with medicinal properties are good for diabetes.

Juice from ground pear

Infusion of leaves

The raw materials for the infusion can be either fresh or dry. For the winter, you can dry the independently collected leaves and stems of the plant.

2.5 tablespoons of vegetable raw materials - stems and leaves of Jerusalem artichoke;
0.5 liters of boiled, hot water.

Jerusalem artichoke leaves are poured into an enamel container;
The raw materials are poured with boiling water, the container is closed with a lid;
The drink must infuse for at least 12 hours.

Vodka infusion

Half a liter of quality vodka;
Leaves of the plant – 500 g.

Fresh juice from tubers;
Liter of filtered water;
One medium sized lemon.

Dishes with the addition of Jerusalem artichoke

Recipes for preparing healthy and tasty dishes based on earthen pears will not only diversify the diet of diabetics, but will also have a positive effect on the functioning of the entire body.

Vitaminized salad

A salad made from plant fruits and herbs is nutritious and at the same time easy for digestion. You can eat it separately for dinner or add it as a side dish to lunch dishes.

2–3 Jerusalem artichoke tubers;
One fresh or pickled cucumber;
Sweet and sour apple (one);
One hard-boiled egg;
Onion - one head;
A tablespoon of olive oil;
Parsley and dill - a bunch;
Spices – salt and black pepper to taste.

Low calorie casserole

The casserole prepared according to the recipe below perfectly replaces a full breakfast. Not only adults, but also children eat it with pleasure.

Raw egg – 2;
Four medium-sized tubers;
Semolina in the amount of four tablespoons;
50 ml whole milk;
Four tablespoons (tablespoons) of wheat flour;
Vegetable oil for greasing the mold.

Ground pear soup

Dietary soup is useful for those who want to lose weight if they have diabetes.

Chicken breast or poultry thigh;
Celery roots;
Jerusalem artichoke tubers;
Onion.

Boiled poultry can be chopped together with vegetables or used to prepare other dishes.

https://netdiabeta.ru/pitanie/osobennosti-upotrebleniya-topinambura-pri-sakharnom-diabete

How to preserve dried Jerusalem artichoke for the winter.

When there is a bountiful harvest, the earthen pear is dried. To do this, cut the vegetable into slices and put it in the oven or electric dryer.

People have been growing and using earthen pear as a medicine and food for several centuries.

But it’s not enough to grow and harvest it: it’s important to know how to store Jerusalem artichoke at home so that you can include it in your diet all winter. We will learn how to preserve earthen pears in the refrigerator, cellar, dried form, and what preparations can be made from them for the winter.

Usually the earthen pear is dug up at the end of the autumn period. But there is no need to rush to harvest before the autumn rains: early harvesting will produce small, tasteless tubers. In order not to be disappointed in the meager harvest, let’s listen to the advice of experienced gardeners who do not recommend harvesting it ahead of time.

Nutrient components move from the stem and leaves to the roots of the plant in September-October, sometimes extending into November. At this time, the largest amount of carbohydrates accumulates in the tubers, giving them a sweetish taste, and they gain weight. If you cut the stems and foliage too early, you will be left without a third of the harvest.

Gardeners who have been growing Jerusalem artichoke for several years advise cutting off the stems before frost, leaving cuttings 20 cm high. After one and a half to two weeks, you can start harvesting the tubers - they will just ripen.

Important: dug up tubers must be urgently hidden from the sun and heat - under their influence the crop quickly begins to deteriorate.

To begin with, we remember that although Jerusalem artichoke is similar to potatoes, it is not one, and will not be stored all winter if you simply put it in the basement or basement. And you need to store it in rooms or places where the temperature is 1-4 degrees and humidity is no more than 85%.

Ground pear can be stored in the cellar, refrigerator, freezer, dried or canned. Let's look at these storage methods in more detail.

How to store Jerusalem artichoke in the refrigerator and freezer

If you don’t know how to store Jerusalem artichoke in your apartment, use the refrigerator or freezer.

Ground pear can be stored in the refrigerator for no more than 3 weeks. To store its tubers, we wrap them in a cloth moistened with water or put them in bags or plastic containers where air does not penetrate, and put them in the lower section of the refrigerator.

The main thing is that the tubers do not lose moisture - this way they will quickly become unusable.

If you want to store the tubers longer, storing them in the freezer will increase this period to 3 months.

How to freeze Jerusalem artichoke

Whole tubers.
Sliced.
In grated form.

Before preparing and storing in the freezer, be sure to wash the root vegetables and peel them. We put whole or chopped tubers into bags or plastic containers and put them in the freezer.

How to store Jerusalem artichoke in the cellar

If you have collected a decent harvest of Jerusalem artichoke, and it definitely will not go into the refrigerator and freezer, we use storage in the cellar or basement using any of the methods.

We fill the tubers folded in bags or wooden boxes with earth or wet sand and put them in the cellar.
We sprinkle the tubers folded in wooden boxes with sand or sawdust and store them in the cellar.
We cover each tuber with paraffin and store it in the cellar.

Important: you should not clear the soil from the dug up Jerusalem artichoke - it helps the tubers to be stored longer.

How to store dried Jerusalem artichoke

Dried pear tubers are stored very well. Dried Jerusalem artichoke retains all biologically active substances and beneficial properties. Let's find out how to dry earthen pear tubers.

Ingredients

1 liter of water;
1 kg of tubers;
1 tsp citric acid.

How to dry Jerusalem artichoke

Pour cold water into the pan and add the dug up tubers. After soaking the remaining soil, thoroughly wash the tubers with a brush.
Dilute citric acid in a liter of water.
We peel the Jerusalem artichoke, removing a thin layer, and immediately place it in a solution of citric acid.
Cut the tubers into thin translucent slices and dry them a little, spreading them out on paper towels.
Cover the baking sheets with parchment and lay out the dried slices.
Turn on the oven at 100°C and, when it warms up, place the baking sheets.
We dry the Jerusalem artichoke slices with the door slightly open for several hours. The main thing is that they do not burn.
When they are dry, cool them and place them in glass or cardboard containers.

From 1 kg of tubers you get 150 g of dried earthen pear, which should be stored in a dry, dark place for no longer than 1 year.

Dried Jerusalem artichoke can be eaten as chips, added to dried fruit compote and vegetable dishes, or prepared as a vitamin tea (brew 1 tablespoon of crushed dry cloves with a glass of boiling water).

And if you dry it until dark and grind it into powder, you get the raw material for a healthy drink reminiscent of coffee.

Jerusalem artichoke can not only be frozen and dried: it makes delicious preparations for the winter. Here are several recipes for preparations from earthen pear tubers.

Jerusalem artichoke winter salad

Ingredients

Ground pear tubers - 1 kg;
Carrots – 0.5 kg;
Salt;
Lemon – 1 pc.

How to make a winter salad

We cut carrots and Jerusalem artichoke tubers.
Three lemons on a grater.
Mix chopped vegetables with lemon mixture and add salt.

When the mixture releases its juice, put the salad into jars and pasteurize them for about half an hour.

Pear jam

Ingredients

Pumpkin pulp - 1 kg;
Jerusalem artichoke tubers – 1 kg;
Lemon – 1 pc.;
Granulated sugar - 250 g.

How to make Jerusalem artichoke jam

Chop the tubers and pumpkin pulp.
Three lemons on a grater.
Mix all the ingredients and wait for the mixture to infuse.
Place the mixture on the stove and after boiling, cook for five minutes.
Pour hot jam into jars.

We cover the jars with a blanket, and after 24 hours we put them away for storage in the cellar or refrigerator.

Ingredients

Water – 2 glasses;
Jerusalem artichoke tubers – 1 kg;
Sea buckthorn juice – 1 glass;
Granulated sugar - 200 g.

How to cook Jerusalem artichoke jam with sea buckthorn juice

Peel the washed tubers and cut into slices.
Mix sea buckthorn juice and water.
Fill the slices with this mixture and add granulated sugar.
Place the mixture over medium heat and remove when it boils.

Transfer the jam into sterile jars, cover with lids and pasteurize. If the jars are 0.5 liters, pasteurize for 10 minutes, 1 liter - 15 minutes.

Jerusalem artichoke in marinade

Ingredients

To prepare the marinade: 2 liters of water and 800 ml of table vinegar.

For putting in jars: 1 g of coriander powder, a head of garlic and 1 kg of earthen pear tubers.

To prepare the brine: 3 tbsp. coarse salt and 2 liters of boiled water.

How to pickle Jerusalem artichoke

To pickle the tubers of this plant, follow the step-by-step recipe:

We wash the Jerusalem artichoke tubers with a stiff brush and hydrogen peroxide and remove the tendrils.
Place the tubers in sterile jars.
Prepare the brine for pouring from water and salt, boiling it for 2 minutes. Remove from the stove and wait 15 minutes.
Pour brine over the tubers, cover and put in a cool place for a week. Then drain the brine.
Prepare the marinade: put the water on the fire and after boiling, add the coriander, pour in the vinegar and remove from the stove.
Add garlic cloves to the jars with tubers. Cleaning and cutting them.

Pour the marinade into the jars, close and wait three days: after that you can try the pickled Jerusalem artichoke.

Jerusalem artichoke in spicy marinade

Ingredients

Mustard beans – 0.5 tbsp;
Ground pear tubers - 900 g;
Hot pepper – whole or 6 cm long piece.

For the marinade

Lemon;
5% vinegar – 1 glass;
Water - 3/4 cup;
Granulated sugar - 2 tbsp;
Salt – 1.5 tsp.

How to marinate Jerusalem artichoke with pepper

To prepare a spicy appetizer with pepper and earthen pear, follow the step-by-step recipe:

We wash the tubers using a stiff brush, cut off the skin and cut into plastic pieces one centimeter thick.
Place the plastics in a sterile liter jar, topping them with spices and adding hot pepper.
Prepare the marinade by adding vinegar, sugar and salt to the water. Bring to a boil and mix with grated lemon zest.
Fill the plastic tubers with marinade and sterilize for 10 minutes.

We seal the jar, turn it over and wait until it cools down, and put it in the refrigerator or cellar. After a month, the snack can be eaten.

Now you know how to store Jerusalem artichoke at home, and in what ways. Choose the most suitable option, save your earthen pear harvest for the winter and improve your health!

Its popular name is “earthen pear”. An unpretentious plant, simple, unappetizing at first glance. This is partly why many people underestimate him. Meanwhile, during the Great Patriotic War, thousands of people were saved from starvation and were able to survive the winter by digging root crops from frozen soil. It turns out that they are microelements. In addition, the Israeli artichoke performs a number of useful functions:

increases immunity;
Helps control blood glucose levels because contains insulin;
normalizes blood pressure;
ensures the removal of waste, toxins, and excess salt;
strengthens bones;
enhances potency, normalizes hormonal levels in men;
soothes the intestines, useful for gastritis;
increases hemoglobin levels;
stimulates metabolism;
improves skin condition if used as masks;
promotes safe weight loss.

This is such a miracle of the plant world. on a personal plot it is not difficult. Difficulties arise when saving. It is how to store Jerusalem artichoke that will be discussed further.

From this article you will learn

How to cook Jerusalem artichoke for diabetics

Unlike most herbal remedies, treatment with Jerusalem artichoke can be carried out by combining business with pleasure. It also has nutritional value, vaguely reminiscent of potatoes, which are not recommended for diabetics. Pear tubers are included in salads, soups, and side dishes.

They are used to prepare healthy syrup to replace sugar, jam and jam. If the powder from the dried plant is added to baked goods, it will remain fresh for a long time. Jerusalem artichoke is even used as an analogue of coffee. Of particular value for type 2 diabetes mellitus is the ability of the plant to reduce the glycemic index, that is, the rate at which blood glucose rises after eating a dish.

Tubers darken when exposed to air due to their high iron content. Therefore, when preparing, you need to immediately prepare a container with acidified water (add a teaspoon of lemon juice or vinegar per liter). Peeled Jerusalem artichoke is dipped into it. Boil it in salted boiling water.

How to store Jerusalem artichoke tubers

Jerusalem artichoke fruits are root vegetables; their storage technology differs from how potatoes are stored.

If you simply pour the earthen pear harvest into the cellar, it will all quickly deteriorate. To prevent the fruits from drying out, the air humidity should be about 85% and the temperature below +4 °C.

There are several ways to preserve the healing properties and taste of root vegetables:

How to store Jerusalem artichoke in the refrigerator and freezer

You can keep Jerusalem artichoke in the refrigerator next to other products for 3 weeks. The vegetable compartment is the best place for storage. To prevent the fruits from drying out, they are packaged.

For this use:

plastic bag;
plastic container with a sealed lid;
glass jar.

How to freeze Jerusalem artichoke

Frozen fruits do not lose their nutritional value for 3 months.

Large fruits are cut into pieces and grated

They are processed before being sent to the quick freezing chamber. Root vegetables are washed and the peel is removed with a knife. Small specimens are placed in bags and frozen whole.

Large fruits are cut into pieces and grated. Place on a silicone baking sheet and place in the quick freezing compartment. The next day they are poured into bags, sour cream cups, disposable and plastic containers.

How to store Jerusalem artichoke in the cellar

No refrigerator is enough to store a large amount of earthen pear. Part of it should be lowered into a cellar or basement at the dacha. The soil is not removed from root crops; it protects it from drying out.

Advice! Root vegetables will last longer if they are covered with a layer of paraffin.

Boxes are required for storage. The fruits are placed in them in layers, each one sprinkled with sand or small sawdust. Containers are placed in stacks in the cellar. Fruits are stored well in a layer of sand until spring.

How to store dried Jerusalem artichoke

Drying allows you to preserve the entire range of useful substances in root vegetables. Summer residents use a proven recipe.

Ingredients:

1 kg of root vegetables;
1 liter of water;
1 tsp. citric acid crystals.

Preparation:

The fruits are soaked and washed, removing any remaining dirt with a brush. Water is poured into a container and acid crystals are dissolved in it. The fruits of the earthen pear are peeled and dipped in acidified water.
The peeled root vegetable is cut into thin strips, first laid out on a towel, then transferred to a baking sheet covered with parchment. The oven is heated to a temperature of 100 °C, and baking sheets are placed in it.
Open the oven door slightly while drying. The process continues for several hours. Turn the chips periodically, making sure they don’t burn. Dried Jerusalem artichoke is poured into storage containers (jars, containers) after complete cooling.

On a note! The shelf life of dried earthen pear is one year. From 1 kg of raw materials 150 g of finished product is obtained.

Use of dried Jerusalem artichoke:

make tea;
added to vegetable dishes;
eat like chips.

How to store Jerusalem artichoke for the winter in an apartment?

The healthy vegetable is used as a raw material for homemade preparations. The root crop is combined with other vegetables, fruits, and spices.

Salad

A tasty and healthy salad for the winter is prepared from Jerusalem artichoke.

Ingredients:

1 kg of ground pear;
500 g carrots;
1 large lemon.

Preparation:

Root vegetables are washed, peeled, and cut into slices.
The lemon is washed with soap and grated together with the zest on a coarse grater.
Mix vegetables and lemon juice with pulp, salt to taste, and place in sterilized jars. They are pasteurized for at least 30 minutes before being rolled.

Jerusalem artichoke jam

Jam

For dessert, jam is made from Jerusalem artichoke and pumpkin pulp. It can be stored at home in the refrigerator or placed in the cellar.

Ingredients:

1 kg pumpkin pulp;
1 kg Jerusalem artichoke;
1 cup of sugar;
1 medium sized lemon.

Preparation:

The fruits and pulp of the pumpkin are cut into pieces. Grate lemon. Transfer the ingredients into a saucepan, add sugar, and stir.
When the vegetables give juice, place the pan on the stove, bring to a boil, reduce the heat, and cook for another 5 minutes.
The jam is poured hot into sterile jars, covered with lids, and placed under a fur coat for a day.

Fans of spicy dishes will love the recipe for marinated Jerusalem artichoke with pepper.

Marinade with pepper

Ingredients for marinade:

900 g of Jerusalem artichoke fruits;
chilli;
½ tbsp. mustard seeds;
2 tbsp. Sahara;
a glass of vinegar 5%;
1 lemon;
1½ tsp salt.

Prepare the appetizer in the following sequence:

The fruits are soaked, washed, peeled, and cut into 10mm slices.
A 1 liter jar is washed and sterilized.
Place Jerusalem artichoke slices in the prepared container in layers, sprinkling each with mustard seeds, and place hot pepper on the bottom.
Prepare a marinade from water, zest, spices, and add vinegar at the very end.
Boiling brine is poured into a jar and sterilized for 10 minutes.
The jar of pickled Jerusalem artichoke is screwed up and, after cooling, placed in the refrigerator or lowered into the cellar.