Q and A: Sun chokes, canning pumpkin, and canning with lemon juice — 3 Comments

  1. Lemon juice – check out using food grade (must be labeled food grade) ascorbic acid powder. It can be added directly to jars just like lemon juice, doesn’t need mixing or making into a solution. It costs about $1.70 a pound. It will not leave any aftertaste.

  2. Ginger,

    Sorry but sun chokes just don’t store very well. About the best is in the vegetable crisper in your fridge but they’re like lettuce; you need to use ’em up soon after you pick them. I pickle my extras as then I can rinse them off and use in salads, stir frys etc. and the vinegar taste doesn’t seem to be bad.

  3. Hi Jackie, Glad you are feelin better. I had a question about storing Sunchokes. Any insight on that? I tried putting them in baggies in the frig and they don’t keep more than a couple days before losing their Crispness. We can use all the Help we can get since we have at least 10 more plants to go.