Canning artichokes in water is a fantastic way to preserve their delicate flavor and enjoy them year-round. While the process might seem daunting at first, following a few key steps ensures a safe and delicious outcome. This guide provides a detailed walkthrough of the entire process, from selecting the best artichokes to safely storing your canned treasure.
Understanding Artichokes and Canning Safety
Artichokes, with their unique flavor profile and numerous health benefits, are a culinary delight. They are also a low-acid food, which means they require special attention when canning to prevent the growth of Clostridium botulinum, the bacteria that causes botulism. Botulism is a serious and potentially fatal illness, so following established canning guidelines is crucial.
Canning artichokes in water requires a pressure canner. Water bath canning, which is suitable for high-acid foods like jams and pickles, does not reach a high enough temperature to kill botulism spores in low-acid foods like artichokes. Always use a pressure canner when canning artichokes or other low-acid vegetables.
Before you even begin, ensure you have the proper equipment. This includes a pressure canner in good working order, canning jars and lids (specifically designed for canning), a jar lifter, a wide-mouth funnel, and a clean workspace.
Selecting and Preparing Artichokes
Choosing the right artichokes is paramount to a successful canning endeavor. Look for artichokes that are firm, heavy for their size, and have tightly closed leaves. Avoid artichokes with brown spots, bruises, or leaves that are starting to spread open, as these are signs of age and decreased quality. Fresh, high-quality artichokes will yield the best canned product.
Once you have your artichokes, wash them thoroughly under cold running water. Use a vegetable brush to remove any dirt or debris.
Preparing the artichokes involves several steps:
First, snap off the tough outer leaves until you reach the lighter, more tender leaves near the center. Cut off the top inch or so of the artichoke, removing the spiky ends of the leaves.
Next, trim the stem, leaving about an inch or two attached to the base. Peel the stem with a paring knife to remove the tough outer layer.
The choke, a fuzzy growth in the center of the artichoke, needs to be removed. Cut the artichoke in half lengthwise and use a spoon or melon baller to scoop out the choke. Ensure all of the fuzzy choke is removed, as it is not edible and can be bitter.
Finally, to prevent discoloration, immediately place the prepared artichoke hearts in a bowl of water acidulated with lemon juice or vinegar (about 1 tablespoon per quart of water). This will help maintain their vibrant color.
The Canning Process: A Step-by-Step Guide
With the artichokes prepared, it’s time to start the canning process. This involves blanching, packing, and processing the artichokes in a pressure canner.
Blanching the Artichokes
Blanching helps to deactivate enzymes that can cause spoilage and also shrinks the artichokes, allowing you to pack more into each jar.
Bring a large pot of water to a boil. Add the artichoke hearts to the boiling water and blanch for 5 minutes.
Remove the artichoke hearts from the boiling water and immediately plunge them into a bowl of ice water to stop the cooking process. This helps to preserve their color and texture.
Packing the Jars
Sterilize your canning jars and lids according to the manufacturer’s instructions. This usually involves boiling the jars and lids in water for 10 minutes. Keep the jars hot until you are ready to fill them.
Remove the blanched artichoke hearts from the ice water and drain them well.
Pack the artichoke hearts into the hot, sterilized jars, leaving 1-inch headspace. Headspace is the space between the top of the food and the lid of the jar.
Add 1/2 teaspoon of salt to each pint jar (or 1 teaspoon to each quart jar) for flavor. You can also add a pinch of citric acid or a tablespoon of lemon juice to each jar to further ensure acidity.
Pour boiling water over the artichoke hearts, maintaining the 1-inch headspace.
Use a non-metallic spatula or bubble remover to gently release any trapped air bubbles from the jar. Run the spatula around the inside of the jar to dislodge any bubbles.
Wipe the rim of each jar with a clean, damp cloth to remove any food particles or residue.
Place a sterilized lid on each jar and screw on the band until it is fingertip tight. Fingertip tight means that the band is snug but not overly tight.
Pressure Canning the Artichokes
Place the jars into the pressure canner according to the manufacturer’s instructions. Usually, this involves placing a rack in the bottom of the canner and arranging the jars on the rack.
Add the required amount of water to the pressure canner, typically 2-3 inches.
Secure the lid of the pressure canner and follow the manufacturer’s instructions for venting the canner. Venting involves allowing steam to escape from the canner for 10 minutes to remove any air.
Close the vent and bring the pressure canner up to the required pressure for your altitude. Processing times and pressures vary depending on altitude. Consult a reliable canning resource, such as the USDA Complete Guide to Home Canning, for specific instructions for your area.
Process pint jars for 25 minutes and quart jars for 30 minutes at 11 PSI if using a weighted gauge canner, or 11 PSI if using a dial gauge canner up to 2,000 feet elevation. For dial gauge canners, increase pressure according to your elevation, checking the USDA guidelines.
Once the processing time is complete, turn off the heat and allow the pressure canner to cool naturally until the pressure returns to zero. Do not force the cooling process by running cold water over the canner, as this can cause the jars to crack.
Once the pressure is at zero, carefully remove the lid of the canner, tilting it away from you to avoid any remaining steam.
Use a jar lifter to carefully remove the jars from the canner and place them on a towel-lined surface to cool. Leave at least one inch of space between the jars to allow for air circulation.
Checking Seals and Storing Canned Artichokes
As the jars cool, you should hear a popping sound as the lids seal. This is a good sign that the canning process was successful.
After the jars have cooled completely (usually 12-24 hours), check the seals. Press down on the center of each lid. If the lid does not flex or pop back up, the jar is sealed. If the lid flexes or pops, the jar is not sealed and should be reprocessed with a new lid or refrigerated and used within a few days.
Remove the bands from the sealed jars. This is important because if the bands are left on, they can rust and make it difficult to open the jars later. They can also mask a faulty seal.
Wash the jars with soap and water to remove any residue.
Label the jars with the date and contents.
Store the canned artichokes in a cool, dark, and dry place. Properly canned and stored artichokes can last for up to a year or more.
Important Considerations
When canning artichokes, remember that safety is paramount.
Always follow established canning guidelines from reputable sources, such as the USDA Complete Guide to Home Canning or your local extension office.
Never deviate from recommended processing times or pressures.
Inspect jars for any signs of spoilage before using. Discard any jars that have bulging lids, leaks, or an off odor.
By following these steps, you can safely and successfully can artichokes in water, allowing you to enjoy their unique flavor year-round. Remember, patience and attention to detail are key to a successful canning experience.
Why should I can artichokes in water instead of oil?
Canning artichokes in water is generally considered safer than canning them in oil. Oil provides an anaerobic (oxygen-free) environment that is conducive to the growth of Clostridium botulinum, the bacteria that produces botulism toxin. Water, when properly acidified with lemon juice or vinegar, inhibits the growth of this dangerous bacteria, ensuring a safer final product for long-term storage.
Furthermore, canning in water offers greater flexibility in how you use the artichokes later. You can easily add them to various recipes without the added oil, allowing you to control the fat content and flavor profile. If you prefer to use them in oil-based dishes, you can simply drain the water and add your own high-quality oil.
What type of artichokes are best for canning?
Smaller, more tender artichokes, often called “baby artichokes,” are ideal for canning. They are easier to prepare and more likely to be uniformly tender after the canning process. Look for artichokes that are heavy for their size, with tightly closed leaves. Avoid artichokes with brown spots, bruises, or signs of wilting.
Globe artichokes can also be used, but they require more extensive trimming to remove the tough outer leaves and the fuzzy choke. Regardless of the type you choose, select artichokes that are fresh and in good condition for the best possible canned product. Remember to handle them carefully to avoid bruising.
What equipment do I need for canning artichokes safely?
Essential equipment includes a large stockpot or boiling-water canner, canning jars with lids and bands, a jar lifter, a magnetic lid lifter, and a bubble freer/headspace tool. You’ll also need sharp knives for trimming the artichokes, a cutting board, and a clean workspace. A kitchen scale can be helpful for measuring ingredients precisely.
Beyond the basics, consider having a wide-mouthed funnel to help fill the jars neatly and without spills. A timer is crucial for accurate processing times. Finally, always have clean towels and cloths on hand for wiping jar rims and cleaning up any messes. Proper equipment is critical for both safety and efficiency in the canning process.
How much lemon juice or vinegar is needed to properly acidify the artichokes?
For each pint jar of artichokes, you should add at least 2 tablespoons of bottled lemon juice or 1/4 cup of 5% acidity white vinegar. This is a critical step in ensuring the safety of your canned artichokes. Always use bottled lemon juice or vinegar, as their acidity levels are consistent. Fresh lemon juice can vary in acidity, making it unreliable for canning.
It’s crucial to measure the lemon juice or vinegar accurately and add it directly to the jars before adding the artichokes and water. Do not reduce the amount of acid called for in a tested canning recipe, as this could compromise the safety of the final product. The acidity is what inhibits the growth of botulism spores.
How long do I need to process the artichokes in a boiling water canner?
The processing time depends on the jar size and your altitude. For pint jars, process for 25 minutes at altitudes of 0-1,000 feet, 30 minutes at 1,001-3,000 feet, 35 minutes at 3,001-6,000 feet, and 40 minutes at 6,001-8,000 feet. For quart jars, process for 30 minutes at altitudes of 0-1,000 feet, 35 minutes at 1,001-3,000 feet, 40 minutes at 3,001-6,000 feet, and 45 minutes at 6,001-8,000 feet.
Always ensure the water in the canner covers the jars by at least 1 inch. Start timing only when the water is at a full, rolling boil. Adjust processing times based on your specific altitude to ensure proper heat penetration and food safety. After processing, turn off the heat and let the jars sit in the canner for 5 minutes before removing them.
How do I know if my canned artichokes have sealed properly?
After processing, allow the jars to cool completely, typically 12-24 hours, on a towel-lined surface. As they cool, you should hear a “pop” sound indicating the lids have sealed. Once completely cool, check each jar by pressing down on the center of the lid. If the lid doesn’t flex or give, it’s properly sealed.
If a lid flexes when pressed, it hasn’t sealed correctly. Unsealed jars should be refrigerated immediately and used within a few days, or the contents should be reprocessed using new lids and following the same canning procedure. Never consume food from unsealed jars that have been left at room temperature.
How long can I store home-canned artichokes?
When properly canned and stored in a cool, dark, and dry place, home-canned artichokes can last for at least one year. However, for best quality, it’s recommended to use them within 18 months. Always label your jars with the date they were canned so you can easily keep track of their age.
While the artichokes may still be safe to eat after one year, their texture and flavor may start to degrade. Before using any canned food, always check for signs of spoilage, such as bulging lids, unusual odors, or discoloration. If you notice any of these signs, discard the jar without tasting the contents.