How to store Jerusalem artichoke at the cottage and in the apartment?

With the independent cultivation of an earthen pear in the garden area, there are several effective approaches to crop processing. And that does not have to come up with how to keep Jerusalem artichoke, you just need to dig up only the amount of the product that will be eaten in the near future.

The remains can be collected if necessary, the root well tolerates frosts. Storing the product in an apartment also implies an impressive variety of options. Jerusalem artichoke can be dried, canned and frozen, which provides an impressive taste variety of ready-made dishes.

Methods for storing Jerusalem artichoke on a private plot B

Jerusalem artichoke is traditionally allowed to be stored in a basement with a low temperature and high humidity, but it should be remembered that even a slight increase in temperature can have a negative effect on tubers. If there is a small piece of land available, the storage of the earth pear may take on the following form:

• The easiest way is to dig a hole of medium depth into which the crop residues are laid, which will not be needed throughout the whole winter. It is best to put them in wooden boxes.

Advice: In wooden containers, Jerusalem artichoke can be stored at home - on the balcony, but only if it is not heated and is not insulated. When the temperature rises for + 2ºС, the nutritional properties of the product begin to decline rapidly.

• Bursts of snow. Optimum variant of street storage of earthen pears. We clean the area, we pour the tubers on it evenly. From above lay out 10 cm of snow and again a layer of tubers. After the construction of the multilayered construction is complete, it should be sprinkled with sawdust and warmed with straw.
• Storage in trenches. Until the ground is frozen, we excavate a shallow trench in it, the bottom of which is laid out with spruce branches. We install plastic flower pots filled with dirt-free root crops. Cover everything with a layer of snow, then follows a heater( hay or branches) and cover it with a sheet of roofing material.

The main thing to remember about, using the street conditions for storing Jerusalem artichoke - the skin should not be exposed to fresh air. It promotes the release of harmful components that adversely affect the body. Additional prevention of this phenomenon may be the use of special non-toxic paraffin compounds.

How to dry and freeze the earth pear correctly?

Storing Jerusalem artichoke at home is not limited to using a refrigerator, especially since the tubers will last no more than a month. And then, if you put them in a sealed container or plastic bag. Purified and sliced ​​root crops will remain fresh for only a few days.

It's best to create your home workpieces in one of the following ways:

• Freezing. The root of Jerusalem artichoke is cleaned, mine, cut into strips or cubes. The product is blanched in milk-curd whey at the maximum temperature for 5-10 minutes. After that, we cool the product and store it in the freezer.
• Use of sand. We take canvas or plastic bags, spread them with moist sand, peat or sawdust and fill with an earth pear. It is necessary to carefully tie a container, then the product will easily stand on a not very warm balcony or unheated loggia before the heat comes.
• T radiant drying. Before drying the ground pear, it must be cleaned, washed and cut into thin plates. We use only good tubers without wormholes and damage. The resulting pieces are laid out in a thin layer on the tray and keep in the open air, protecting from direct sunlight until the plates are ready.

Tip: It is recommended to use ceramic or bone knife for cutting artichoke.the metal is highly oxidized, resulting in the tool becoming unusable.

• Heat treatment. The fruits of Jerusalem artichoke can be dried in the oven, so it will be much faster. In a liter of water, we dilute a teaspoon of baking soda, the resulting solution is brought to a boil. In it, we blanch the chopped tubers for no more than 9 minutes. Then wait until they cool, cut into thin plates and dry until cooked in the oven at a temperature of 60 ° C.We put the finished product in a hermetically sealed glass container, otherwise the bugs will be in it.

Dried Jerusalem artichoke can be rubbed into a coarse flour. Such a powder can be used in very many unusual and traditional recipes.

Delicious and useful preserves from Jerusalem artichoke

There are dozens of recipes for blanks from earthen pears. And, the direction does not do with standard pickles and salads. If desired, you can make a delicious jam from Jerusalem artichoke.

• Pickled Jerusalem artichoke. We will need carrots, root crops themselves, two tablespoons of vinegar, table salt and honey per liter of water. Vegetables are cleaned and cut into random pieces, put into sterile jars. From the remaining ingredients we prepare marinade, which we pour products. Pasteurize the containers for a quarter of an hour and roll them up.
• Salad from Jerusalem artichoke. Take a kilogram of tubers and take half a kilogram of carrots, lemon and salt. Vegetables sliced, lemon rubbed on a fine grater or chopped in a blender. We mix these ingredients, add salt to taste and wait until the composition gives juice. Then the mass is laid out on cans, pasteurized for half an hour and rolled. Jam from Jerusalem artichoke. We take the same amount of pumpkin pulp, lemon and a glass of granulated sugar per kilogram of earthen pear. Roots and pumpkin is cleaned and cut into pieces, lemon grind on a grater or in a blender. We mix all the ingredients and insist for about an hour. Then put the mass on the fire, bring to a boil and boil for no more than five minutes on a slow fire, stirring constantly. The finished product is poured over cans and sealed. During the day, the banks should be kept under the blanket in an upside down form.
• Nutritional formula for improving immunity. Mix two glasses of sea buckthorn juice with a glass of boiled or distilled water. Kilogram root is cut into cubes, poured into the received liquid and covered with a glass of sand. We put the mass on the fire and bring it to a boil. Immediately remove from the fire and pour on the banks. Pasteurize for half an hour and roll.

With the use of these methods, it is possible to maximally store useful substances in the product and optimally taste its taste qualities.