It's no secret that traditional methods of storing crops, such as canning, involve the use of substances that are not always useful for the human body - vinegar and salt. It is much more beneficial to use dried foods for eating. And having tried to dry Jerusalem artichoke at home, you will be convinced that you have received a boost of vivacity from its use, provided that the product is natural.
Jerusalem artichoke, Jerusalem artichoke, or Jerusalem artichoke is a product that is once again gaining popularity among modern consumers. The tubers of this plant, which is native to North America, became widespread in Europe as early as the 17th century. They were used in food not only raw, but also fried, boiled and baked. Even today, Jerusalem artichoke can be used to make soup, mashed potatoes, various salads. The pectin contained in the plant is added to jellies, jams, baby and diet foods.
In the United States, the plant began to dry, grind and use as a remedy. When dried, it retains all its original properties. It contains vitamins (A, B, C, PP). It is also rich in trace elements (zinc, magnesium, iron, potassium, etc.). In addition, dried Jerusalem artichoke is a source of proteins, fats and carbohydrates that are irreplaceable for the body.
Dry vegetables last much longer than raw tubers, which can only be kept cool for a couple of months. The dried tuber is used all year round.
It is possible to dry Jerusalem artichoke using all known drying methods. Before drying, the tubers are thoroughly cleaned and washed from the ground, removed with paper towels from excess moisture and cut into thin circles.
Like any other vegetable, this vegetable is dried using popular home methods today. This can be done in the oven, in an electric dryer, in the microwave, and outdoors. To understand the pros and cons of the presented methods, you need to consider each separately and in more detail.
The process of drying Jerusalem artichoke in the oven is as follows:
The disadvantage of this method is that in some cases it is not always possible to adjust the temperature correctly. To avoid this, it is better to carefully monitor the entire process. Of the advantages, it is worth noting the possibility of preserving all the beneficial qualities of Jerusalem artichoke to the maximum. These dried mugs will taste like chips.
A modern dryer, for example, VOLTERA 1000 Lux, can significantly reduce the drying time of root crop circles. This method is considered the most ideal.
The advantage of dryers is that they have several sections and a temperature regulator. It is worth noting the fact that you need to monitor the process only occasionally. All the necessary parameters and drying conditions are set in advance using the dashboard.
Unfortunately, in order to use this drying method, you need to additionally purchase this type of household appliance, if it is not currently available.
Drying Jerusalem artichoke using sunlight is the longest option. First, it will take four to five days to dry if the day is sunny. Even longer in cloudy weather. Secondly, during this time flies and midges can take a liking to it. The process ends when all the liquid from the tubers has evaporated.
You can also dry the Jerusalem artichoke mugs in the microwave. They taste like potato chips, just like when cooking in the oven.
The circles must be laid out on a plate in a thin layer and put for ten minutes at medium power. Then they need to be pulled out and turned over. Repeat the procedure one more time. This is the fastest way to dry the tuber of this plant. But it requires constant monitoring.
It is recommended to store dried Jerusalem artichoke in a tightly closed container in places inaccessible to sunlight. It is better if the storage containers are made of glass or plastic.
Also, canvas bags tied with strings are perfect for this purpose. The room where the container will be located must be periodically ventilated.
Care must be taken to ensure that small insects do not enter the bags or boxes with drying.
In the future, dried Jerusalem artichoke tubers can be crushed using a coffee grinder. The prepared powder is added to various drinks: tea, coffee, even milk. In addition, it will not be superfluous in vitamin fees.
Jerusalem artichoke powder is very useful for people with diabetes as it has a low glycemic index. A syrup made from powder has mild laxative properties. This drink normalizes the intestinal microflora.
The grated dried root vegetable is also used in cosmetology. Combined with other natural products, such as honey or milk, it can be used to make anti-aging face masks.
Drying Jerusalem artichoke is not a very time-consuming process, but it brings tangible benefits in the future. Any owner of this root vegetable can dry its tubers at any time. Dried earthen pears have the same qualities as fresh ones. A gentle drying method allows you to keep the original level of vitamins and minerals in it. Consequently, a medicinal and nutritious product will always be stored in the house, which can be used both inside the body and outside.
It will also be interesting for you to read our articles on methods of drying peppers and asparagus.
Many gardeners know about the beneficial qualities of Jerusalem artichoke (earthen pear), so they try to preserve its fruits for the winter. Puree, juice, salads from this plant help to cure colds and increase immunity. It is quite frost-resistant, so they begin to harvest the fruits at the end of autumn. And then you need to create the right storage conditions. We will tell you how to store Jerusalem artichoke at home.
Since the plant is not afraid of the cold, it can be stored on the balcony, in the refrigerator or in the pantry. Therefore, residents of high-rise buildings can also make useful supplies. Consider how to store Jerusalem artichoke in an apartment.
After harvesting, you should peel the pears from the ground and wipe dry. Of course, Jerusalem artichoke loves the earth, so take a storage container and fill it with a layer of soil from the garden in which the Jerusalem artichoke grew. After, place the pears and cover them with a small layer of sand. Now you need to think about where to put boxes (boxes, baskets) with Jerusalem artichoke. They can be placed on the balcony, but it is important that the temperature is at least five degrees below zero. If the temperature is lower, then think about how to store Jerusalem artichoke in the house. Choose a cool place and cover with a loose cloth to protect from light.
You can also put pears in the freezer. It is very simple to resolve the question of how to store Jerusalem artichoke in the refrigerator. To do this, put it in bags or an airtight container and place it in the camera. But this method has one drawback - Jerusalem artichoke will be stored for no more than a month.
The cellar is an ideal environment for storing earthen pears in winter. Let's figure out how to properly store Jerusalem artichoke in the basement. When harvesting this plant, do not cut off the base and stalks, leave the root system with pears on a post about 15 cm long. This way more vitamins will be stored in them. Place tubers in crates and cover them with sand. It is desirable that the storage temperature is 2-3 degrees above zero. The "bad neighbors" of Jerusalem artichoke in the cellar are potatoes and beets. To save space, you can bury the Jerusalem artichoke tubers along with the carrots, as they also like to hide in the sand in the winter.
You can peel pears and place them in cellophane bags for storage in the basement, but just like in the refrigerator, Jerusalem artichoke will not last more than a month and will lose its beneficial properties.
The best way to dry fruit for the winter at home is to dry it outdoors.
Drying fruits in the fresh air is not only very easy, but also very useful. Not sure how to dry fruit?
It's very simple: cut the fruit the way you want, prepare a baking sheet with parchment on which you lay them out, and put your homemade dryer in the sun. At night, it is advisable to cover the dried fruit with a gauze cloth.
In a few days of such environmentally friendly drying of fruits, you will receive a finished product.
But remember, if you dry the fruit for more than two to three days, there is a risk of overdrying the fruit.
Jerusalem artichoke is a tuberous, perennial plant, which is known in our area as "earthen pear". The taste in finished form resembles sweet potatoes, and the raw pulp is a cross between the taste of potatoes and radish, only without the known bitterness of the latter.
If you study in more detail the composition of Jerusalem artichoke fruits, it turns out that it contains almost all the useful part of the periodic table, a lot of essential amino acids, vitamins, especially group "B", fiber. Roots are especially rich in inulin, a substance that is a natural substitute for insulin. As a result, the use of Jerusalem artichoke is indicated for people suffering from diabetes. In addition, its juice is recommended to drink to reduce the acidity of the stomach, improve intestinal motility, as well as for intestinal colic and heartburn.
However, you should always remember about individual food intolerance and try small amounts of Jerusalem artichoke for the first time to make sure it is well tolerated.
In cooking, the pulp of earthen pear tubers is boiled, fried and stewed, added to salads. Jerusalem artichoke can also be baked quite successfully in the oven, both on its own and with the addition of other vegetables, meat products and cheese. You can also find Jerusalem artichoke chips and candied fruits in the retail chain.
Here is such a wonderful miracle vegetable growing in our gardens, and some of us are unaware of its beneficial properties and taste.
Today we will tell you how to properly cook Jerusalem artichoke at home.
We wash the Jerusalem artichoke tubers well, peel and cut into pieces. Pour vegetable oil into a hot frying pan, spread chopped Jerusalem artichoke in one layer and fry, stirring occasionally, for three minutes. Then turn off the stove and leave the dish under the lid for another three to four minutes. We take out the pieces on a paper towel or napkin and let the fat soak in.
Serve Jerusalem artichoke, sprinkle with lemon juice and sprinkle with herbs.
In a skillet or stewpan suitable for baking in the oven, fry the peeled and diced onion and bacon. Then add the carrots, chopped into strips, and simmer a little. Now put the Jerusalem artichoke, peeled and cut into pieces, pour in the broth and cream, season with salt and pepper and simmer under the lid for fifteen minutes. After the time has elapsed, sprinkle with grated cheese and bake in an oven preheated to 220 degrees until a beautiful blush.
Serve with herbs.
Cut the peeled apple and stalked celery into strips. Peel and rub the carrots and Jerusalem artichoke on a coarse grater.
We put all the ingredients in a salad bowl, season with sour cream, salt and pepper and mix. Top with fresh herbs. Pine nuts or cashews will perfectly complement the taste of this salad.
If you do not trust industrial dietary supplements and want to heal your body with natural, healthy products, stock up on Jerusalem artichoke - an earthen pear. A fortified drink is prepared from the powder made from dried Jerusalem artichoke, which will provide the prevention of many ailments.
Before starting drying, Jerusalem artichoke tubers should be carefully examined and only healthy ones that have no damage or signs of rot should be selected. Then the tubers are washed in several waters, cleaned of secondary roots, peeled off the peel. After that, the Jerusalem artichoke is cut into circles or cubes and laid out on an open surface in a room protected from direct sunlight. It usually takes four to five days to dry.
If the Jerusalem artichoke is to be dried in the oven, then the tubers are pre-blanched in salted water with the addition of baking soda (8 grams of baking soda per liter of water) for 8-10 minutes. After that, the Jerusalem artichoke is cut and dried in the oven at a temperature of 50-60 degrees for about three hours. In order for the raw material to dry evenly, it must be mixed. Dried Jerusalem artichoke is ground into powder and stored in glass jars.
There are several ways to dry celandine. Each of them has advantages and disadvantages that are worth knowing before starting the process.
Drying time: 6-14 days.
This drying option is considered natural and most suitable for celandine. With it, the most useful compounds are preserved in the stems and rhizomes. However, the duration of drying will largely depend on environmental factors: humidity, temperature, wind. There are two options for this drying.
Tie the plants, whether with or without roots, in bunches of several.
For drying, you can use not only pallets, but also any horizontal surfaces: tables, inverted boxes, baking sheets and grates from the oven, sieves.
There is a lot of juice in the celandine, so you need to choose a warm place with good ventilation. To speed up the process, you can direct the air stream from the fan heater to the plants. If drying in the attic, open all windows and vents, if indoors, do not forget to ventilate it several times a day.
It is not possible to check the readiness of drying by foliage. It dries quickly and begins to crumble. However, this does not mean that the entire plant has dried well. The stems should break with a crunch, not bend at all.
Drying time: 10-14 hours.
This method will significantly reduce the drying time, but some of the nutrients will inevitably be lost from exposure to temperature.
Readiness should be checked periodically by breaking the edges of the stem so as not to overdry the product.
Drying time: 8-10 hours.
This option will further reduce the time, but it is permissible to use it completely in emergency cases, when the plants need to be processed in the shortest possible time.
It makes a big difference what kind of oven you have, you can dry celandine herb in any one. However, in the gas one you need to leave a gap of 16-24 centimeters, and in the electric 4-8, in order to ensure free air circulation. Well, if there is a "Convection" mode, then the movement of air masses will be provided by the built-in fan and the door can be slammed tightly.
Unpeeled walnuts are stored in mesh bags or baskets. The best place is a cellar, dark and cool. It is recommended to store peeled kernels in sealed jars, boxes or canvas bags for no more than 3-4 months. Once a month, the product must be dried and ventilated.
There are many ways to dry walnuts. The choice depends on the number of fruits and the capabilities of the gardener. Considering the pros and cons of each option, it is easy to keep the harvest for a long time.