When to harvest Jerusalem artichoke (earth pear) and how to store it properly. How to save Jerusalem artichoke for the winter in an apartment

Jerusalem artichoke from the Astrov family is a perennial plant. It has flowers that look like sunflowers and roots that look like potatoes or ginger. The homeland of the Jerusalem artichoke is the Central and Northern part of the American continent. It is also called ground pear, ground apple, Jerusalem artichoke, sweet potato, tuberous sunflower. This article will tell you when to collect Jerusalem artichoke and how to store it.

Jerusalem artichoke

When to collect Jerusalem artichoke

To obtain good harvest you need to know the timing of the collection of Jerusalem artichoke.

REFERENCE: The peculiarity of the root crop lies in its short storage. Many gardeners advise partial cleaning, or storage in the ground.

During the collection, you need to use some important tips:

• You can harvest the fruits at any time if they are fully ripe. It is advisable to dig up root crops while the soil is still frozen, before the onset of frost. Since it is much more difficult to dig Jerusalem artichoke from frozen ground;
• If it was not possible to harvest the crop in a timely manner, do not be upset. Jerusalem artichoke is not afraid of frost. It is simply left in the ground until spring, and then the roots are dug up. After such storage, it does not lose its useful qualities.

In Jerusalem artichoke, the timing of harvesting is not fundamental

When growing earthen pear, the timing of the collection is not so important. Even if some of the root crops on winter period remained in the ground, you should not worry about them. The next season Jerusalem artichoke will grow on the site again. Benefits of Spring Harvesting Ground Pear :

• Root vegetables will be much tastier. Experienced gardeners claim that such wintering contributes to the acquisition of additional sweetness. This is a real delicacy. Spring Jerusalem artichoke is pickled, sweet salads are prepared;
• The earthen pear of the spring harvest is quite simple to process, as the root crop becomes soft. It can be quickly peeled, cut and grated.

REFERENCE: However, it must be remembered that after winter storage fruits are slightly inferior in usefulness, autumn harvest. Therefore, to get maximum benefit it is worth harvesting before the onset of cold weather.

You can determine the ripened root crops as soon as the leaves begin to wither.

How to store Jerusalem artichoke

When preparing root crops for storage, they must be carefully washed and dried, avoiding the slightest injury. It is necessary to store the dug up crop in the cellar, in a box filled with sand. Ground pear is stored in a small amount in the vegetable section of the refrigerator, but not longer than two weeks. As soon as the storage period expires, Jerusalem artichoke will become soft and lose all taste.

The dug up harvest is stored in the cellar

REFERENCE: Due to the rather thin skin of the earthen pear, it is difficult to store. Only a month of storage without compliance right conditions will cause the fruit to wilt and rot.

Green pear can rightfully be called a real green pharmacy, as it enriches the body big amount vitamins and microelements. Growing it in your backyard is not difficult at all. Guarantees good yields in one area for five years, without any special care.

Video: Jerusalem artichoke - we harvest the crop that was not planted

People grow and use ground pear as medicine and food product for several centuries.

But it is not enough to grow and harvest it: it is important to know how to store Jerusalem artichoke at home in order to include it in your diet all winter. We will learn how to store an earthen pear in the refrigerator, cellar, dried form, and which ones can be made from it for the winter.

Usually an earthen pear is dug up at the end of the autumn period. But do not rush to harvest before the autumn rains: early harvesting will give small, tasteless tubers. In order not to be disappointed in a meager harvest, we will heed the advice of experienced gardeners who do not recommend harvesting it ahead of time.

Nutrient components pass from the stem and leaves to the roots of the plant in September-October, sometimes capturing November as well. At this time, accumulates in the tubers the largest number carbohydrates that give them sweet taste and they are gaining mass. If you cut the stems and foliage too early, you will be left without a third of the crop.

Gardeners who have been growing Jerusalem artichoke for several years advise cutting off the stems before frost, leaving cuttings 20 cm high. After one and a half to two weeks, you can start harvesting the tubers - they will just ripen.

Important: dug out tubers must be urgently hidden from the sun and heat - under their influence, the crop quickly begins to deteriorate.

To begin with, we remember that Jerusalem artichoke, although it resembles potatoes, is not, and will not be stored all winter if you simply fill it in the cellar or cellar. And you need to store it in rooms or places where it is observed temperature regime 1-4 degrees and humidity - no more than 85%.

Ground pear can be stored in the cellar, refrigerator, freezer, dried and canned. Let's take a closer look at these storage methods.

How to store Jerusalem artichoke in the refrigerator and freezer

If you do not know how to store Jerusalem artichoke in an apartment, use a refrigerator or freezer.

Ground pear is stored in the refrigerator for no more than 3 weeks. To put its tubers in storage, wrap them in a cloth moistened with water or put them in plastic bags or containers where air does not penetrate, and put them in the lower section of the refrigerator.

The main thing is that the tubers do not lose moisture - this way they will quickly become unusable.

If you want to store the tubers longer, freezing them will increase this period to 3 months.

How to freeze Jerusalem artichoke

• Whole tubers.
• Sliced.
• In shredded form.

Before preparing and storing in the freezer, be sure to wash the root crops and peel them. We put whole or chopped tubers in bags or plastic containers, and put them in the freezer.

How to store Jerusalem artichoke in the cellar

If you have harvested a decent crop of Jerusalem artichoke, and it definitely will not go into the refrigerator and freezer, we use storage in the cellar or basement in any of the ways.

• folded in bags or wooden boxes we cover the tubers with earth or wet sand and put them in the cellar.
• The tubers folded in wooden boxes are poured with sand or sawdust and stored in the cellar.
• We cover each tuber with paraffin and store it in the cellar.

Important: you can’t clean off the earth from the dug up Jerusalem artichoke - it helps the tubers to be stored longer.

How to store dried Jerusalem artichoke

Dried pear tubers are very well stored. Dried Jerusalem artichoke keeps everything biologically active substances And beneficial features. Learn how to dry pear tubers.

Ingredients

• 1 liter of water;
• 1 kg of tubers;
• 1 tsp citric acid.

How to dry Jerusalem artichoke

• Pour into a saucepan cold water and put the dug out tubers. After soaking the remnants of the earth, thoroughly wash the tubers with a brush.
• Dilute citric acid in a liter of water.
• We peel the Jerusalem artichoke, removing a thin layer, and immediately place it in a solution of citric acid.
• We cut the tubers into thin translucent slices and dry them a little, spreading them on paper towels.
• We cover the baking sheets with parchment and lay out the dried slices.
• We turn on the oven at 100 ° C and, when it warms up, put the baking sheets.
• We dry the slices of Jerusalem artichoke, opening the door, for several hours. The main thing is that they do not burn.
• When they dry, cool them and place them in a glass or cardboard container.

From 1 kg of tubers, 150 g of dried earth pear is obtained, which must be stored in a dry, dark place for no longer than 1 year.

Dried Jerusalem artichoke can be eaten as chips, added to dried fruit compote and vegetable dishes, cooked vitamin tea(brew 1 tbsp chopped dry slices with a glass of boiling water).

And if you dry it to a dark color and grind it into powder, you get the raw material for healthy drink reminiscent of coffee.

Jerusalem artichoke can not only be frozen and dried: it produces delicious preparations for the winter. Here are a few recipes for blanks from earthen pear tubers.

Jerusalem artichoke winter salad

Ingredients

• Earthen pear tubers - 1 kg;
• Carrots - 0.5 kg;
• Salt;
• Lemon - 1 pc.

How to make winter salad

• We cut carrots and Jerusalem artichoke tubers.
• Three lemons on a grater.
• Mix chopped vegetables with lemon mass, salt.

When the mass releases juice, put the salad in jars and pasteurize them for about half an hour.

Ground pear jam

Ingredients

• Pumpkin pulp - 1 kg;
• Jerusalem artichoke tubers - 1 kg;
• Lemon - 1 pc.;
• Sugar sand - 250 g.

How to cook Jerusalem artichoke jam

• Cut the tubers and pumpkin pulp.
• Three on a grater lemon.
• We mix all the components and wait until the mixture is infused.
• We put the mass on the stove and after boiling, cook for five minutes.
• Pour hot jam into jars.

We cover the jars with a blanket, and after 24 hours we put them in storage in the cellar or refrigerator.

Ingredients

• Water - 2 glasses;
• Jerusalem artichoke tubers - 1 kg;
• Sea buckthorn juice - 1 glass;
• Sugar sand - 200 g.

How to cook Jerusalem artichoke jam with sea buckthorn juice

• We clean the washed tubers from the skin and cut into slices.
• Mix sea buckthorn juice and water.
• Fill the slices with this mixture and add sugar.
• Put the mixture on medium fire and remove when it boils.

We shift the jam into sterile jars, cover with lids and pasteurize. If jars with a volume of 0.5 l - pasteurize for 10 minutes, 1 liter - 15 minutes.

Jerusalem artichoke in marinade

Ingredients

To prepare the marinade: 2 liters of water and 800 ml of table vinegar.

For laying in jars: 1 g of coriander powder, a head of garlic and 1 kg of pear tubers.

To prepare the brine: 3 tbsp. coarse salt and 2 liters of boiled water.

How to pickle Jerusalem artichoke

To pickle the tubers of this plant, follow the step-by-step recipe:

• We wash the Jerusalem artichoke tubers with a stiff brush and hydrogen peroxide and remove the antennae.
• We lay out the tubers in sterile jars.
• We cook the brine for pouring from water and salt, boiling it for 2 minutes. Remove from stove and wait 15 minutes.
• Pour the tubers with brine, close and put in a cool place for a week. Then drain the brine.
• We prepare the marinade: put the water on the fire and after boiling add the coriander, pour in the vinegar and remove from the stove.
• Add garlic cloves to jars with tubers. Cleaned and cut them.

Pour marinade into jars, close and wait for three days: after pickled Jerusalem artichoke, you can already try.

Jerusalem artichoke in spicy marinade

Ingredients

• Mustard beans - 0.5 tbsp;
• Earthen pear tubers - 900 g;
• Hot pepper - whole or a piece 6 cm long.

For the marinade

• Lemon;
• 5% vinegar - 1 cup;
• Water - 3/4 cup;
• Sugar - 2 tablespoons;
• Salt - 1.5 tsp

How to pickle Jerusalem artichoke with pepper

To prepare spicy snack with pepper and ground pear, follow the step-by-step recipe:

• We wash the tubers using a stiff brush, cut off the skin and cut into centimeter-thick plastics.
• We put the plastics in a sterile liter jar, shifting them with spices and adding hot peppers.
• Prepare the marinade by adding vinegar, sugar and salt to the water. Bring to a boil and stir in grated lemon zest.
• Pour the plastics of tubers with marinade and sterilize for 10 minutes.

We cork the jar, turn it over and wait until it cools down, and put it in the refrigerator or cellar. After a month, you can eat a snack.

Now you know how to store Jerusalem artichoke at home, and in what ways. Choose the most suitable option, save the earthen pear harvest for the winter and improve your health!

In the people, its name is "earth pear". Unpretentious plant, simple, little appetizing, at first glance. This is partly why so many people underestimate him. Meanwhile, during the Great Patriotic War, thousands of people escaped starvation, were able to spend the winter by digging up root crops from frozen ground. Turns out it's micronutrients. In addition, the Israeli artichoke performs a number of useful functions:

• improves immunity;
• helps to control the level of glucose in the blood, tk. contains insulin;
• normalizes blood pressure;
• provides disposal of toxins, toxins, excess salt;
• strengthens bones;
• enhances potency, normalizes hormonal background in men;
• soothes the intestines, useful for gastritis;
• increases the level of hemoglobin;
• stimulates metabolism;
• improves skin condition if used as masks;
• promotes safe weight loss.

This is such a miracle of the plant world. on the backyard is easy. Difficulties arise when saving. It is about how to store Jerusalem artichoke and will be discussed further.

From this article you will learn

When to dig Jerusalem artichoke

With the onset of autumn, it is worth harvesting part of the crop that is already ripe and ready to eat. Experienced gardeners do not recommend collecting everything at once. The plant is surprisingly hardy. Even at -40 it is perfectly stored in the ground. But in the cellar there can be problems. Until March, it will be difficult to save it. So why make life difficult for yourself?

If it is not possible to wait until spring, it is advisable to dig tubers in late autumn, not earlier late October - mid November. Prior to this, the earthen pear should ripen, accumulate the well-known beneficial properties. The sooner the tubers are harvested, the less good they will bring.

It is important to guess the time for earthworks. Slush in this case is a bad helper, you need to be in time before frost, which can simply complicate digging.

When to pick leaves for tea

At the end of autumn all useful material from shoots flows into tubers. The most successful moment for collecting leaves: the flowering period. By the way, inflorescences have useful properties and are brewed both together with foliage and separately.

To preserve the collection, the ingredients are thoroughly dried. A hot room with low humidity levels is ideal for this purpose. The main thing is to avoid hitting direct sun rays, which destroy the vitamins contained in the plant. Electric dryer - no the best option for leaves. Drying up, they crumble, falling through the bars. It turns out a lot of garbage.

When the collection dries, it is advisable to pour it into a clean dish, tightly closing the lid. Some housewives sew special handbags from natural fabric. After filling, they are tightly tightened. With such storage, the inflorescences "breathe" and deteriorate less.

Look at the video detailed process collection of leaves and their further processing:

How to dig

You need to prepare for the autumn collection. Ten days before the planned event, the shoots are cut off, leaving only 20 cm above the ground and left to ripen in this state for another two weeks. Then everything is simple. The technology is the same as when harvesting potatoes.

You can leave a bush and a few tubers, in the spring they will please with size, juiciness. Just dig it out before the soil warms up so that new harvest didn't start growing.

Leaving the root crop to winter, cover it with hay, or save the stems, up to one and a half meters high. This will protect against excessive moisture, severe frosts, and other troubles.

Surprisingly, in favorable conditions, from one bed there is a chance to collect up to 10 kg.

Storage conditions

All the advantages of Jerusalem artichoke, devalues ​​a significant drawback. The fruits spoil quickly. At room temperature, a fresh tuber will wither and become unusable in a few days. To avoid such an unpleasant situation, storage methods were invented:

• in the basement;
• in the freezer;
• in a refrigerator.

Let's consider each of them in more detail.

in the cellar

A cellar as a storage is suitable if there is high humidity, about 90%. The temperature, however, should not rise above 0. Sprinkling the tubers with earth or wet sand, it is possible to ensure preservation for several months. Wooden boxes, large bags (not cellophane) are suitable as containers.

In a refrigerator

On short term it is permissible to place the tubers in the refrigerator. Whether it's a bag, a container, or something else that keeps moisture and air out. A damp cloth will do, just wrap the tubers in it and place it in the bottom drawer of the refrigerator. How long does it keep under these conditions? No more than 2 weeks.

In piles

In villages on farms, they use collars. This simplest form makeshift storage. They dig a shallow hole, put Jerusalem artichoke (beets, potatoes, carrots) there, while alternating layers with sand, straw, and sometimes snow. A simple, uncomplicated, highly effective method.

in the ground

Nature itself has prepared for us this way to store an earthen pear. Tubers can be stored not dug up, leaving them until the heat starts, thereby depriving yourself of unnecessary trouble. If the winter is warm, dig required amount root crops will be available at any time.

How to freeze

The freezer is an indispensable thing for housewives. Even Jerusalem artichoke can be stored in it without problems. It is enough to clean it, rinse it, dry it and put it in bags or containers in sliced ​​or grated form.

Dry Jerusalem artichoke correctly

Like apples, apricots and other fruits, tubers can be dried. You can do this at home in different ways:

• On air like our grandmothers. Cut into slices, lay out in one layer on a smooth surface (lids from large pots, trays), leave in the shade for a few days. The only negative is the flies, so it is worth covering the blanks with gauze.
• In the oven. The tuber must be boiled in advance. Pour a teaspoon into a saucepan of salted boiling water. baking soda. Then place the previously peeled, chopped root crop there. After 10 minutes, strain, let cool. Put blanched tubers on a baking sheet or a small grill, dry them in an oven heated to 50 degrees for about 3 hours. From time to time you should remove the baking sheet and mix its contents.
• In an electric dryer. This modern appliance allows you to quickly and easily dry almost any fruit. The dryer looks like a plastic box of a round (sometimes rectangular) shape, on which plastic grates with a drying object are placed in several tiers. From the bottom up, with the help of a fan, warm air rises. The design is thought out so that the pieces are weathered from all sides, for uniform drying. Each ingredient requires a different time investment. An earthen pear is enough for 4 hours.

After cooking dried Jerusalem artichoke should be poured into a clean container and stored in a dry, dark place. Drying helps preserve the Israeli artichoke for a whole year.

You can also prepare valuable energy drink. To do this, with the help of a coffee grinder, dried Jerusalem artichoke is ground into powder, poured with boiling water, allowed to brew and drink. This great replacement coffee.

Not only tubers are suitable for tea. Leaves, inflorescences have a pleasant aroma, are rich in vitamins, trace elements.

Preparations for the winter: recipes

It is pleasant for every housewife to please the family with unusual twists. Ground pear in this case indispensable assistant. Its conservation does not require special efforts, and the taste is unexpected and spicy.

Winter salad

• Jerusalem artichoke - 2 kg.
• Onion - 4 - 5 pcs.
• Bulgarian pepper - 5 pcs.
• Carrots - 0.5 kg.
• Bay leaf.

Peel the products, wash thoroughly and cut into strips. Can be grated like Korean carrots.

You need to prepare the marinade as follows: for 2 liters of water, a 100-gram glass of vinegar and the same amount of salt, 1 teaspoon of honey. Mix everything and leave for an hour. Arrange in sterilized jars (half-liter or liter) and sterilize for 15 minutes after boiling. Roll up. It turns out very tasty.

Quick jam, vitamin

You can close the tubers in the form of a dessert. Smash in a blender the same number ground pear and pumpkin, add a couple of large lemons, sugar (at the rate of 1:4).

While the ingredients are infused, there is time to prepare the jars. They need to be washed and sterilized (this can be done outside the box, using microwave oven). The duration of cooking ingredients should be no more than 5 minutes. pour into banks, roll up.

original jam

Wash 1 kg of plums, separate the stones and put them in aluminum cookware. Add 2 kg of crushed ground pear, a glass granulated sugar, water. Optionally, add a teaspoon of citric acid. Boil for 10 minutes, then rub through a sieve and cook again for a quarter of an hour. Pour into banks, twist. Jam is good as a filling for pies, you can just serve it with tea. Guests will never guess what this treat is made of.

sour? Why not

The method is simple. Wash and chop directly with the peel into cubes, circles - as you like. Fold in an enameled container and pour brine (half a glass of salt per liter of water). Leave under oppression at room temperature. And after 10 days, put it in the cellar or refrigerator. Can be used for food. The taste is excellent and crunchy!

Pickling

Harvest using the same technology as cucumbers. For marinade - per liter of water - 45 g of salt, 90 g of sugar, 9 tbsp. l vinegar (not essences). Everything else follows a familiar pattern. Just don't add crap. The rest of the spices will not be superfluous.

How to bring Jerusalem artichoke

This root crop is growing very strongly. Given the high yield from each bush, planting too much is not worth it. Otherwise, in a few years there will simply be no room left for other crops in your summer cottage.

How to get rid of Jerusalem artichoke in the garden? There are several withdrawal methods:

• Simple. Make sure there is nowhere to grow. It is necessary to cover the planted area with dense material (film, roofing felt, mine tape), press it down and cover it with earth from above. In the middle of summer, the earth can be dug up. Without light and air, even this hardy culture cannot survive.
• For those who are not looking for easy ways. You have to fight like weeds. That is, to destroy green shoots with regular weeding. So the tuber will not be able to produce a crop. It will take a lot of effort and time, but you don’t need to dig anything.
• You can quickly bring the plant out with the help of herbicides (for example, Roundup or Hurricane). But the chemical has a detrimental effect on the soil. If you plan to plant something else in this area, choose a different method of destruction.
• Try to remove all tubers. If you do not dig at least one, it will grow again.

It is still not worth getting rid of the plant completely, because it is very useful. Although of course, this is a personal matter for everyone.

At the dacha, in the garden, in the yard - wherever you plant Jerusalem artichoke, it will surely please you with productivity and good palatability. Modern people are accustomed to chasing beautiful and expensive exotics. Meanwhile, a real treasure trove of vitamins is buried in the ground.

Eat the plant in food in the winter, and you do not have to run to the pharmacy for expensive immunomodulatory drugs. “All that glitters is not gold,” said the classic. This expression perfectly fits the description of the Israeli artichoke.

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Dried Jerusalem artichoke is an exquisite, valuable delicacy in terms of the amount of vitamins. This is a wise way to save the harvest and get 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 it at a positive temperature, but after the vegetable has finished flowering. They try to extract the crop from the ground carefully so as not to cut the earthen pear.