Canning burdock root 'tea'?

sweetquietplace(6 WNC Mtn.)May 10, 2012

I like to make burdock root tea, or broth. I usually freeze it, but this year I'm really pressed for space and would like to can it in jelly jars. I'm hoping you all can give me some guidance on this...HWB, pressure canner, timing? Thanks.

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

As far as I know there are no instructions nor even any guidelines for canning it. And when no guidelines exist freezing is the only recommended preservation methods. Otherwise it would all just be guesswork.

You would first have to determine the pH of Burdock root. I suspect it would be low-acid like most other root vegetables and if so it would require pressure canning. I suppose you could use the soup canning instructions (linked below).

But again, this is pure speculation and it would be done at your own risk.

Dave

Here is a link that might be useful: NCHFP - Soups

    Bookmark   May 10, 2012 at 10:27PM
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sweetquietplace(6 WNC Mtn.)

Many thanks.

    Bookmark   May 11, 2012 at 12:29AM
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readinglady(z8 OR)

Burdock is listed as high alkiline, which means it has to be 7.0 or above pH, though what exactly I don't know.

Why not dry the root and make tea as needed?

Carol

    Bookmark   May 11, 2012 at 12:44AM
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Linda_Lou(SW Wa.)

I would not risk canning this. It should be frozen or as said, dry the root, then make your tea.

    Bookmark   May 14, 2012 at 8:31PM
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