Brian Mailman wrote:

> CaliforniaLavender wrote:
>
> > Friends have asked if the following is safe: Artichokes cooked in
> > mixture of vinegar and water, drained and covered with oil. They want
> > to put up for pantry storage and asked me if I thought this method was
> > safe. I think yes, for short-term refrigerator use,
>
> Perhaps not so short-term, a month or so. Think 'salad dressing.'
>
> > but would need pressure for long-term storage. Can someone advise, please.
>
> Well... the vinegar thing sounds ok, but I'm more than rather dubious
> about "drained and covered with oil." Maybe *not* drained, and with
> some citric acid/sour salt added, and not *covered* in oil...
> Best thing to do in this matter is ask your local farm agent or USDA folk.
> I've looked here on the National Food Safety Base:
> http://www.agen.ufl.edu/~foodsaf/can1.html ...
> Sure sounds like pressure canning, and my theory is the 'chokes would
> turn to mush.
> B/

Yanked out my copy of Joy of Pickling, but no perfect luck. Those durned
commercial manufacturers can do so much with fancy lab equipment. Cold pickles
only: HTH
Edrena
"...I used canned artichoke hearts to develop this recipe [1 pint]...frozen
artichoke hearts are preferable to tinned ones ... Boil frozen .. 5 min and drain
them well...
1 pint canned or cooked fresh or frozen artichoke hearts
1/3 c.white wine vinegar
1/3 c. water
6 black peppercorns, crushed
1 garlic clove, sliced
1 sprig thyme
1 sprig marjoram or oregano
1 teas. pickling salt
1 pinch hot pepper flakes
1/3 c. olive oil
1.Pack the artichoke hearts into a pint jar. ...bring the vinegar, water,
peppercorns, garlic, herbs, salt, and pepperflakes to a boil. Pour the hot liquid
over the artichokes, then add the olive oil. Cover the jar tightly iwth a
nonreactive cap, and let it cool.
2.Store the jar in the refridgerator for 1 week or longer before eating the
artichokes; turn over the jar occationally ... refrigerated, the artichokes will
keep well for several weeks.