Canned Artichokes
Enjoy the fresh, delicious taste of artichokes year-round by canning them at home! This simple pressure canning recipe locks in flavor and nutrients, giving you a shelf-stable pantry staple for easy meals. With just a few ingredients—fresh artichokes, lemon juice, salt, and water—you can preserve your harvest and have artichokes ready for salads, dips, pasta, and more. Follow this step-by-step guide to safely can artichokes and enjoy their rich, tender texture any time!
Equipment
- 1 pressure canner.
- 4-5 pint jars
- 1 Large pot for blanching
- 1 Set of tongs or jar lifter
- 1 knife and cutting board.
Ingredients
- 8-10 fresh artichokes
- 4 cups water
- ½ cup lemon juice (for soaking)
- 4-5 tsp canning salt (1 tsp per pint jar)
- 2 tbsp lemon juice (1/2 tsp per pint jar)
Instructions
Preparing the Artichokes
- Trim tough outer leaves and cut off the top third of each artichoke.
- Slice in halves or quarters, removing the fuzzy choke.
- Place pieces in lemon water to prevent browning.
Blanching the Artichokes
- Boil water in a large pot and blanch artichokes for 5 minutes.
- Drain and set aside.
Packing the Jars
- Place artichokes into sterilized jars, leaving 1-inch headspace.
- Add 1 tsp salt and ½ tbsp lemon juice per pint jar.
- Fill with boiling water, maintaining headspace.
Processing in the Pressure Canner
- Secure lids and place jars in a pressure canner.
- Process at 10 PSI for 25 minutes (pints) or 30 minutes (quarts) (adjust for altitude).
Cooling and Storing
- Let jars cool for 12–24 hours, then check seals.
- Store in a cool, dark place for up to 1 year.