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

Many thanks.

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

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