How to Make Jerusalem Artichoke Tincture

The Jerusalem artichoke is also known as the sunchoke. The edible portion of the plant is the tuber, which is a popular ingredient for pickling or as a substitute for potatoes in various recipes. Unlike the globe artichoke, the upper foliage of the plant is not edible. A tincture is an extract of a plant made with ethyl alcohol. You can easily make a sunchoke tincture at home in a 1/2 gallon canning jar.

Things You'll Need

• 1 cup Jerusalem artichoke, chopped
• 4 cups ethyl alcohol
• 1 cup filtered water
• Blender
• 1/2 gallon canning jar
• Food-grade plastic lid
• 2 bowls
• Linen cloth
• Unbleached coffee filter
• One ounce amber dropper bottles

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Instructions

• 1

  Add 1 cup of freshly chopped Jerusalem artichoke, 4 cups ethyl alcohol and 1 cup of filtered water to a blender. Blend until the mixture is smooth.

• 2

  Pour the mixture into a 1/2 gallon canning jar and screw on a food-grade plastic lid. Leave the jar on the counter for one day to let the pulp settle. After it does, there should be a 1 to 2 inches of liquid on top of the pulp.

• 3

  Shake the jar once a day for ten days.

• 4

  Place a linen cloth over a bowl and pour the mixture into the cloth. Gather up the ends of the cloth and twist it over the bowl to squeeze all the moisture out of the pulp. Discard the pulp.

• 5

  Line a second bowl with an unbleached coffee filter. Pour the liquid that remains through the coffee filter. Discard the coffee filter. Pour the filtered tincture into one-ounce amber dropper bottles and store them in a cool, dry place. The tincture will last up to two years.