Homemade Jerusalem artichoke chips. Jerusalem artichoke: description, properties, composition, application features, benefits and harms, contraindications and recipes How to dry Jerusalem artichoke in the oven

If you don’t trust factory-made dietary supplements and want to improve your body’s health with natural, healthy products, stock up on Jerusalem artichoke for future use. A fortified drink is prepared from powder made from dried Jerusalem artichoke, which will prevent many ailments.

Before you start drying, Jerusalem artichoke tubers must be carefully examined and only healthy ones, free from damage and signs of rottenness, must be selected. Then the tubers are washed in several waters, cleared of secondary roots, and peeled off. After that, the Jerusalem artichoke is cut into circles or cubes and laid out on an open surface in the room, protected from direct sunlight. Drying usually takes four to 5 days.

If the Jerusalem artichoke will be dried in the oven, then preparatory blanching of the tubers is carried out in salted water with the addition of baking soda (8 grams of baking soda per liter of water) for 8-10 minutes. After which the Jerusalem artichoke is cut and dried in the oven at a temperature of 50-60 degrees for approximately three hours. In order for the raw material to dry moderately, it must be stirred. Dried Jerusalem artichoke is crushed into powder and stored in glass jars.

Materials provided from the website www.otvetin.ru

Before you start drying, Jerusalem artichoke tubers must be carefully examined and only healthy ones, free from damage and signs of rottenness, must be selected. Then the tubers are washed in several waters, cleared of secondary roots, and peeled off. After that, the Jerusalem artichoke is cut into circles or cubes and laid out on an open surface in the room, protected from direct sunlight. Usually...

When growing earthen pears on your own at your summer cottage, there are several effective approaches to processing the crop. And so that you don’t have to figure out how to store Jerusalem artichoke at all, you just need to dig up only the amount of product that will be eaten in the near future.

The remains can be collected if necessary; the root crop tolerates frost well. Storing a product in an apartment also implies an impressive variety of options. Jerusalem artichoke can be dried, canned and frozen, which provides an impressive variety of flavors in ready-made dishes.

Methods for storing Jerusalem artichoke on a personal plot B

Jerusalem artichokes can be traditionally stored in a basement with low temperature and high humidity, but it must be remembered that even a slight increase in temperature can negatively affect the tubers. If you have a small plot of land available, then storing the earthen pear can take the following form:

• The easiest way is to dig a hole of medium depth, into which the remains of the crop are laid out, which will not be needed throughout the winter. It is best to place them in wooden boxes.

Tip: Jerusalem artichokes can also be stored in wooden containers at home - on the balcony, but only if it is not heated and is not insulated in any way. When the temperature rises to +2ºС, the nutritional properties of the product begin to rapidly decline.

• Burts of snow. The optimal option for outdoor storage of earthen pears. We clean the area and pour the tubers onto it in an even layer. Lay out 10 cm of snow on top and again a layer of tubers. After completing the construction of a multilayer structure, it must be sprinkled with sawdust and insulated with straw.
• Storage in trenches. Before the ground freezes, we dig a shallow trench in it, the bottom of which we line with spruce branches. We place plastic flower pots on them filled with root vegetables cleared of dirt. We cover everything with a layer of snow, followed by insulation (hay or branches) and cover everything with a sheet of roofing material.

The main thing to remember when using outdoor conditions for storing Jerusalem artichoke is that the skin should not be exposed to fresh air. It promotes the release of harmful components that negatively affect the condition of the body. An additional prevention of this phenomenon can be the use of special non-toxic paraffin compositions.

How to properly dry and freeze earthen pear?

Storing Jerusalem artichoke at home is not limited to using the refrigerator, especially since the tubers will last no more than a month in it. And then if you put them in an airtight container or plastic bag. Peeled and chopped root vegetables will remain fresh for just a few days.

It is better to create homemade preparations in one of the following ways:

• Freezing. We clean the Jerusalem artichoke root, wash it, and cut it into strips or cubes. Blanch the product in milk-curd whey at maximum temperature for 5-10 minutes. Then cool the product and store it in the freezer.
• Use of sand. We take canvas or plastic bags, line them with wet sand, peat or sawdust and fill them with an earthen pear. You need to carefully tie the container, then the product will stand without problems on a not very warm balcony or unheated loggia until the weather warms up.
• T conventional drying. Before drying the earthen pear, it must be peeled, washed and cut into thin slices. We use only good tubers without wormholes or damage. Place the resulting pieces in a thin layer on a tray and keep them in the open air, protecting them from direct sunlight until the plates are ready.

• Heat treatment. Jerusalem artichoke fruits can also be dried in the oven, it will be much faster. In a liter of water, dilute a teaspoon of baking soda and bring the resulting solution to a boil. Blanch the tubers cut into pieces in it for no more than 9 minutes. Then wait until they cool, cut into thin slices and dry until ready in the oven at a temperature of 60ºC. Place the finished product in an airtight glass container, otherwise there will be bugs in it.

Dried Jerusalem artichoke can be ground into coarse flour. This powder can be used in so many unusual and traditional recipes.

Tasty and healthy preserved Jerusalem artichoke

There are dozens of recipes for earthen pear preparations. Moreover, the direction does not make do with standard pickles and salads. If desired, you can make delicious jam from Jerusalem artichoke.

• Pickled Jerusalem artichoke. We will need carrots, the root vegetables themselves, two tablespoons of vinegar, table salt and honey per liter of water. We clean the vegetables and cut them into arbitrary pieces, put them in sterile jars. From the remaining ingredients we prepare a marinade, which we pour over the food. Pasteurize the containers for a quarter of an hour and roll up.
• Jerusalem artichoke salad. For a kilogram of tubers we take half a kilogram of carrots, lemon and salt. Chop the vegetables, grate the lemon on a fine grater or grind it in a blender. Mix these ingredients, add salt to taste and wait until the mixture produces juice. Then we put the mass into jars, pasteurize for half an hour and roll up.
• Jerusalem artichoke jam. For a kilogram of earthen pear we take the same amount of pumpkin pulp, lemon and a glass of granulated sugar. Peel and cut the root vegetables and pumpkin into pieces, grind the lemon on a grater or in a blender. Mix all the ingredients and leave for about an hour. Then put the mixture on the fire, bring to a boil and simmer for no more than five minutes over low heat, stirring constantly. Pour the finished product into jars and seal tightly. During the day, the jars should be kept upside down under the blanket.
• Nutritional composition to enhance immunity. Mix two glasses of sea buckthorn juice with a glass of boiled or distilled water. Cut a kilogram of root vegetables into cubes, fill with the resulting liquid and cover with a glass of sand. Place the mixture on the fire and bring to a boil. Immediately remove from heat and pour into jars. Pasteurize for half an hour and roll up.

When using the above methods, it is possible to preserve the maximum amount of useful substances in the product and optimally enhance its taste.

» Drying vegetables

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 healthier to use dried foods for consumption. And having tried to dry Jerusalem artichoke at home, you will be convinced that you have received a boost of energy from consuming it, provided that the product is natural

Jerusalem artichoke or earthen pear, or Jerusalem artichoke is a product that is again gaining great popularity among modern consumers. The tubers of this plant, which is native to North America, became widespread in Europe back in the 17th century. They were used in food not only raw, but also fried, boiled and baked. Today you can make soup, puree, and various salads from Jerusalem artichoke. The pectin contained in the plant is added to jellies, jams, baby foods and dietary foods.

A wide variety of dishes are prepared from it, from chips to casseroles.

In the USA, the plant began to be dried, ground and used as a medicinal product. When dried, it retains all its original properties. It contains vitamins (A, B, C, PP). Also rich in microelements (zinc, magnesium, iron, potassium, etc.). In addition, dried Jerusalem artichoke is a source of essential proteins, fats and carbohydrates for the body.

Dry vegetables are stored much longer than raw tubers, which can be kept in a cool place for only a couple of months. The dried tuber is used throughout the year.

Before slicing, place root vegetables on a towel to remove moisture

It is possible to dry Jerusalem artichoke using all known drying methods. Before drying, the tubers are thoroughly cleaned and washed of soil, removed excess moisture with paper towels and cut into thin slices.

Methods for drying Jerusalem artichoke at home

Like any other vegetable, this vegetable is dried using home methods that are popular today. This can be done in the oven, electric dryer, microwave and outdoors. To understand the pros and cons of the presented methods, it is necessary to consider each separately and in more detail.

To obtain crispy chips, the root vegetable must be cut thinly

How to cook in the oven

The process of drying Jerusalem artichoke in the oven is as follows:

• First, you need to cover pre-prepared baking sheets with special baking paper and place thinly sliced ​​tuber slices on them. It is advisable that they do not touch each other
• Secondly, the slices are kept in the oven for about three hours at a temperature of 50 degrees, during which time some of the water from the cut tubers evaporates.
• Thirdly, let the pieces cool for 24 hours.
• Fourthly, after a day, the dried tubers are placed in the oven at a temperature of 60 degrees until final readiness.

Monitor the temperature and do not allow it to exceed 60 degrees

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 control the entire process. Among 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.

How to get chips in an electric dryer

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 only need to monitor the process occasionally. All necessary parameters and drying conditions are set in advance using the dashboard.

The thinner the slices, the crispier the chips will be.

Unfortunately, in order to use this drying method, you need to additionally purchase this type of household appliance if it is not currently available.

On open air

Drying Jerusalem artichokes in sunlight is the longest option. Firstly, it will take four to five days to dry if the day is sunny. In cloudy weather even longer. Secondly, during this time it may be favored by flies and midges. The process ends when all the liquid from the tubers has evaporated.

Don’t forget to stir and turn the cuttings as you go to ensure even drying.

How to dry it in the microwave

You can dry Jerusalem artichoke mugs in the microwave. They will taste like potato chips when cooked in the oven.

The circles must be laid out on a plate in a thin layer and left for about ten minutes at medium power. Then they need to be pulled out and turned over. Repeat the procedure again. This is the fastest way to dry the tuber of this plant. But it requires constant monitoring.

You can use various attachments to cut into thin mugs.

How to properly store and use dry root vegetables

The jar must be hermetically sealed to prevent the appearance of bugs and moths

Canvas bags tied with strings are also perfect for this purpose. The room where the container will be located must be periodically ventilated.

It is necessary to carefully ensure that small insects do not appear in bags or boxes with drying.

Regularly monitor and check the bags for insects

In the future, the 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 preparations.

Jerusalem artichoke powder is very useful for people suffering from diabetes because it has a low glycemic index. Syrup made from powder has mild laxative properties. This drink normalizes intestinal microflora.

The ground dried root vegetable is also used in cosmetology. In combination with other natural products, such as honey or milk, it can be used to prepare anti-aging face masks.

Drying Jerusalem artichoke is not a very labor-intensive process, but it brings tangible benefits in the future. Any owner of this root vegetable can dry its tubers at any time. Dried earthen pear has the same qualities as fresh ones. A gentle drying method allows you to preserve the original level of vitamins and microelements. Consequently, a medicinal and nutritious product will always be stored in the house, which can be used both inside and outside the body.

You will also be interested in reading our articles about drying methods and.

January 9, 2012

If you don’t trust industrial dietary supplements and want to improve your body’s health with natural, healthy products, stock up on Jerusalem artichoke for future use. A fortified drink is prepared from powder made from dried Jerusalem artichoke, which will prevent many ailments.

Before you start drying, Jerusalem artichoke tubers must be carefully inspected and only healthy ones, free from damage and signs of rot, must be selected. Then the tubers are washed in several waters, cleared of secondary roots, and peeled. After this, the Jerusalem artichoke is cut into circles or cubes and laid out on an open surface in the room, protected from direct sunlight. Drying usually takes four to five days.

If the Jerusalem artichoke will be dried in the oven, then pre-blanch the tubers in salted water with the addition of baking soda (8 grams of baking soda per liter of water) for 8-10 minutes. After this, 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 crushed into powder and stored in glass jars.

Now, if you are asked,

Dried Jerusalem artichoke is an exquisite delicacy rich in vitamins. This is a wise way to preserve the harvest and get an unusual decoration for culinary dishes.

Dried Jerusalem artichoke, how to dry Jerusalem artichoke.

To make dried Jerusalem artichoke, you need to carefully dig up the tubers; do this at above-zero temperatures, but after the vegetable has finished flowering. They try to carefully remove the harvest from the ground so as not to cut the earthen pear.

After digging, the vegetable is thoroughly washed and placed in the sun to dry, for example, on oilcloth.

After drying, the tubers are thoroughly peeled and laid out on a paper towel to remove excess moisture.

No later than half an hour later, otherwise the peeled vegetable will darken, start cutting Jerusalem artichoke.

The earthen pear is cut into thin circles, strips, or grated on a curly grater. Shaped cutting allows you to later use dried Jerusalem artichoke “shavings” to decorate dishes.

After cutting the vegetable, immediately sprinkle with lemon juice, otherwise the slices will darken and acquire an unsightly brown tone when finished. Processing pieces of Jerusalem artichoke with lemon allows you to get a beautiful Jerusalem artichoke and solve the problem of how to dry Jerusalem artichoke.

You can dry Jerusalem artichokes in the sun, in the oven or in a special dryer. It is possible to obtain high-quality dried Jerusalem artichoke in the sun's rays only in the southern regions, where the autumn sun has sufficient heat; if there is not enough solar heat, the vegetable will begin to rot.

To dry Jerusalem artichoke in the oven, lay baking paper on trays and lay out its fragments in one layer, trying to ensure that they do not touch each other. Jerusalem artichoke is dried in several passes. To begin with, set the temperature to 50 degrees and turn on the oven for three hours, then take a break for a day.

Before the second stage of drying, the slices are turned over, salted or sprinkled with seasonings if desired. Turn on the oven at 60 degrees and dry the Jerusalem artichoke until ready. This technique is the secret of how to dry Jerusalem artichoke so that it does not break, but is slightly viscous, which indicates high-quality drying.

The finished Jerusalem artichoke should have a pleasant aroma, slightly darkened tone and be elastic.

In a similar way, you can solve the dilemma of how to dry Jerusalem artichoke in an electric dryer. The slices are laid out on sections of electrical equipment in a checkerboard pattern, and during breaks the lower and upper sections are swapped for more uniform drying.

Store dried Jerusalem artichoke in glass containers away from sunlight, for example, in a kitchen cabinet. Paper or fabric bags are also suitable for storage. The condition of the workpieces is periodically checked and dried if necessary. Dried Jerusalem artichoke can be stored for no more than a year.