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Freezing Sunchokes (Jerusalem Artichokes)


Sunchokes

Sunchokes, also known as Jerusalem artichokes, are packed with nutrients like potassium, iron, copper and vitamin C. But not only are sunchokes good for you, they are also a versatile ingredient than can be used in everything from soups to meatloaf mixtures. Unfortunately, however, sunchokes are not available all year round in many parts of the world, so you may want to buy some extra sunchokes when you spot them at a farmer's market or your local supermarket, and store them in the freezer for later use.

Below, you'll find step-by-step instructions on how to successfully freeze sunchokes.


Preparation

To ensure that your sunchokes stay good in the freezer, it is a good idea to blanch them before freezing. Blanching, or scalding fresh produce briefly in rapidly boiling water (or steam) and then plunging the food in icy water, slows down the action of enzymes and bacteria that cause frozen vegetables and fruits to develop off-flavors and lose color, texture and nutrients. To prevent overcooking, blanching is typically followed by immersion in cold water. Here are step-by-step instructions on how to blanch sunchokes:

  1. Select young, firm sunchokes. Scrub or peel them, and rinse under cold running water.
  2. Fill a large glass bowl with cold water and ice, and place the bowl near the stove.
  3. Bring a large kettle of water to a boil, and toss the sunchokes into the boiling water. Allow the water to return to a boil, then let the sunchokes boil for 3 to 5 minutes, depending on size.
  4. To halt the cooking process, scoop the sunchokes from the water with a slotted spoon and transfer to the ice water bath. Leave the sunchokes in the ice water bath until thoroughly chilled, about 3 to 5 minutes. Then, drain thoroughly.

Note: When preparing sunchokes for the freezer, you'll want to blanch and cool them in plenty of water. If you're freezing a large amount of sunchokes, it is also a good idea to process them in small batches. By using a lot of water relative to the amount of sunchokes you ensure that the water will quickly return to a boil after you add the tubers into the boiling water, and that the water in the very cold water bath will stay cold enough during the cooling process.


How to Freeze Sunchokes

After you have blanched and chilled your sunchokes or Jerusalem artichokes, you can freeze them. This is how:

  1. Divide the blanched and chilled sunchokes into portions that are suitable for your purposes, and pack into freezer-safe bags or containers, leaving as little air inside as possible (glass freezer containers are great if you don't like plastic).
  2. Label the containers or bags with the current date, and make sure they are properly sealed.
  3. Pop the bags or containers into the freezer. Sunchokes can be stored in the freezer for up to 6 months.



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