2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Almost every one of us is familiar with the beneficial properties of an earthen pear, because it is a truly irreplaceable dietary product for a number of diseases. Accordingly, many people need to preserve these root crops for a long time, and their thin skin makes this task much more difficult. Unlike potatoes, the skin of Jerusalem artichoke nodules extracted from the ground does not coarse. However, this can also be dealt with. There are many options for storing Jerusalem artichoke, among which there is sure to be the most suitable one
How to best store Jerusalem artichoke
The best results are obtained by storing nutritious root crops in the ground - both in summer and winter. Those who grow Jerusalem artichoke in their own dachas can simply undermine its tubers as needed.
That part of the crop that will be consumed in winter can be dug out in late autumn, and the remaining tubers will be perfectly preserved until spring and in the ground. In addition, with this storage option until spring, a huge amount of vitamins accumulates in the nodules, which are extremely necessary for the human body after a long winter. Moreover, they will become much tastier and more tender.
But the Jerusalem artichoke left to winter in the beds can sometimes become a tasty prey for rats and mice, which will devour it with appetite by both cheeks. To protect the cherished crop from rodents, the tubers, divided into portions, can be arranged in plastic flower pots. Spruce branches should be laid in a small trench dug in advance, after which the pots should be placed there and covered with soil. And from above, the hidden harvest is covered not only with spruce branches, but also with sheets of roofing material. As a rule, rodents in this case do not get to the stored Jerusalem artichoke.
Other storage options
A cold basement or cellar is perfect for winter storage of Jerusalem artichoke. The humidity in such rooms should be high and the temperature low. In the same way as carrots, it would be nice to sprinkle Jerusalem artichoke tubers with moistened sand - in this case, they will be better stored.
And even better, Jerusalem artichoke will be preserved if, together with its nodules, you dig up the roots, and then, without shaking off the ground, put the roots in an ordinary bag or box. After that, they are covered from above with moistened sand or earth. Of course, this method is more laborious, but it will allow you to preserve the tubers throughout the winter.
Those summer residents who do not have a cellar can use the insulated balcony. Moreover, such a balcony is suitable even if the temperature on it is often negative - Jerusalem artichoke is not afraid of repeated frosts and defrosts. And at the same time it does not lose its taste and useful properties. Even on the street in piles, dug tubers are preserved quite well. Only in the latter case should they be thoroughly covered with snow and covered with straw on top. However, this method is not the best for homemade preparations.
Many gardeners are not unsuccessful in storing nutritious tubers in the refrigerator. The tubers are placed in plastic bags or in any containers that can be hermetically sealed. If this is not done, then the roots will wither quickly enough, soften and become completely unusable. By the way, in practice it is easiest to store an earthen pear in the refrigerator, but it is only stored in this case, usually for a month, no more.
Part of the crop of nutritious tubers can be frozen. When thawed, they will retain all their properties. Also, when storing Jerusalem artichoke, it is important to consider that it is not recommended to keep it outdoors or in the light for a long time.
And for a very long storage and use, you can cut well-washed Jerusalem artichoke tubers into slices, the thickness of which is approximately 3-4 mm. Then they, like apples for compote, are dried in the shade. You can dry the sliced slices in an oven heated to seventy degrees. As a rule, such Jerusalem artichoke "croutons" have a sweetish taste and are stored in cotton bags. They are used in the same way as fresh tubers, after soaking the slices in boiled water. And the water remaining after soaking the "crackers" can be used instead of the infusion of the leaves.
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