Sun Chokes

You mentioned Sun Chokes. Do you have any recipes to share? Have not been able to find many on the internet. We just love reading your blog and fight over the magazine when it appears in our mailbox.

Rhona & Brad Barrie
Strong, Maine

We most often use sun chokes sliced in salads. Or I put them in a stir fry just about when the rest of the ingredients are tender; we love the sweet crunch — better than water chestnuts! Sometimes I’ll scrub them up, drizzle with olive oil, and sprinkle with mixed seasonings and bake. They’re pretty good that way, too. And you can use them in just about any potato recipe. — Jackie

Canning tomatoes without adding lemon or vinegar

I love Goliath tomatoes that don’t have a lot of acid. Can I can them in the pressure cooker? I don’t really want to add lemon or vinegar. How long should I can them. I have your canning and cookbook and love them.

Shirley Toney
Liberty, Mississippi

I assume you mean pressure canner not pressure cooker. Even when you pressure can tomatoes it is recommended that you add lemon juice or vinegar to help retain color and improve flavor. The recommended times and pressures for canning tomatoes in a pressure canner are: dial-type gauge: below 2,000 feet, quarts for 25 minutes at 11 pounds pressure or with a weighted gauge: below 1,000 feet, quarts for 25 minutes at 10 pounds pressure. (As always, if you live at a higher altitude, you must adjust your pressure to suit your altitude; consult your canning book for directions.)

I’m real happy you like my books; it always makes my day brighter! — Jackie

2 COMMENTS

  1. Danielle,

    Thank you so much for your praise and especially for ordering another book. The sales from those books sure helps our homestead go forward.

  2. I love your book, too. In fact, I misplaced your canning book and have been going nuts without it, so my husband ordered me another! So when I find the other one I can can twice as much at a time!! :) Thank You for all your advice and helpful hints, I quote you all the time.

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