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I have a large supply of turnips and would like to can them. The only information I can find suggests freezing them rather than canning. Is this the only way or the best way to preserve turnips for a long time?

Several references do not recommend canning turnips, but they do not state any reason. Freezing seems to be the method of choice.

There are published methods, however, for canning turnips commercially. These instructions stress the need to can only very small turnips (less than 1 1/2 inch in diameter). Anything larger is likely to become too fibrous and strongly flavored to make a satisfactory product.

The following instructions are adapted for parsnips, rutabagas and turnips from the Ball Blue Book (1995, Alltrista Corporation):

  • Wash and prepare for cooking. Cut into desired size pieces.
  • Cover vegetables in cold water. Bring to a boil and boil for three minutes.
  • Pack hot vegetables into hot jars, leaving one-inch headspace.
  • Ladle boiling water over the vegetables. Be sure to leave a one-inch headspace.
  • Remove all air bubbles from the jar. A table knife or thin spatula pushed down along the sides of the jar can help with this process.
  • Adjust two-piece lids according to manufacturer's directions.
  • Process in pressure canner at 10 pounds of pressure (30 minutes for a pint and 35 minutes for a quart).

Rutabagas usually discolor when canned and develop a strong flavor.



Source: Douglas Holt, Ph.D., Chair of Food Science Program & State Extension Specialist for Food Safety, University of Missouri-Columbia







Last update: Tuesday, May 05, 2009



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