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Spicy Jerusalem Artichokes-Canning

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)136.8641
Energy (kCal)784.4454
Carbohydrates (g)6.0837
Total fats (g)5.8781
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Scrub artichokes and slice 1/4 inch thick. | 2. In a medium stainless or enamel saucepan bring vinegar, honey and turmeric to a slow boil. | 3. Fill each hot, sterile jar with 1 pepper, 1 clove garlic, 5 peppercorns and 1 bay leaf. | 4. divide the mustard seed evenly among the jars and add the artichokes. | 5. Fill each jar with the hot liquid and seal. | 6. Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet. | 7. See altitude chart for altitudes higher than 1000 feet sea level. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    jerusalem artichoke 1 1/2 1/2 605.2014 0.0 134.6403 3.4
    white vinegar 3 cups 128.52 0.2856 0.0 0.0
    honey 1/4 cup - - - -
    turmeric 2 teaspoons 18.72 4.0284 0.5808 0.195
    hot red chili pepper 4 - - - -
    garlic clove 2 peeled 605.2014 0.0 134.6403 3.4
    black peppercorn 20 605.2014 0.0 134.6403 3.4
    bay leaf 4 - - - -
    mustard seed 1 tablespoon 32.004 1.7697 1.643 2.2831

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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