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How do you can salsify?

Like parsnips and horseradish, salsify "winters-over" well in the garden when kept frozen. It may also be stored in a root cellar. Salsify can be canned, however, the result is a poor quality product. It needs to be treated to prevent discoloration. It's milky juice turns rather rusty when it comes in contact with air. This may be prevented in two ways: scrub roots well and scrape as for carrots. Drop each slice immediately into a solution of 2 tablespoons vinegar and 2 tablespoons salt for each gallon of cold water. Rinse well, cover quickly with boiling water, boil for 2 minutes, and pack hot into jars. Or, scrub roots in solution of 1 tablespoon vinegar to each 1 quart of water. Boil whole until skins come off easily, 10 to 15 minutes. Rinse well in cold water, skins - leave whole or slice, and pack hot. Then process using the directions for spinach in GH 1454, "Preserve Your Garden Delights". 



Source: Personal communication with Dr. Gerald Kuhn, Food Scientist, Penn State University, June 1989.   






Last update: Tuesday, May 05, 2009



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