Spicy Jerusalem Artichokes for Canning

1 1/2 lbs jerusalem artichokes
3 cups white vinegar
1/4 cup honey
2 teaspoons turmeric
4 dried hot red chili peppers
2 cloves garlic , peeled
20 black peppercorns
4 bay leaves
1 tablespoon mustard seeds

Scrub artichokes and slice 1/4 inch thick. In a medium stainless or enamel saucepan bring vinegar, honey and turmeric to a slow boil. Fill each hot, sterile jar with 1 pepper, 1 clove garlic, 5 peppercorns and 1 bay leaf. Divide the mustard seed evenly amoung the jars and add the artichokes. Fill each jar with the hot liquid and seal. Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.