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How to freeze Jerusalem Artichokes:

Peel and slice. Place in cold water with juice of ½ lemon to prevent discolouration.

Blanch for 2 minutes in boiling water then cool in iced water for 2 minutes.

Drain and spread on a tray in a single layer. Freeze for 30 minutes. Then pack into freezer bags, remove air and label.

They will keep for at least 6 months.

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