Canning Parsnip Recipes
CANNING PARSNIP
How to home pressure can parsnip
Provided by Healthy Canning
Categories Side Dish
Time 1h35m
Number Of Ingredients 3
Steps:
- Wash parsnip, then peel.
- Cut into cubes or chunks 3 to 5 cm (1 to 2 inches), and wash again.
- Blanch the cubes in boiling water for 3 to 5 minutes.
- Pack into jars leaving 3 cm (1 inch) headspace.
- Top up with fresh boiling water leaving 3 cm (1 inch) headspace.
- Season jar with a teaspoon or half-teaspoon of salt or non bitter, non-clouding salt sub if desired.
- Put lids on, put in pressure canner.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: Half-litres (pints) 30 minutes OR litres (quarts) 35 minutes.
Nutrition Facts : ServingSize 100 g, Calories 75 kcal, Carbohydrate 18 g, Protein 1.2 g, Fat 0.3 g, SaturatedFat 0.1 g, Sodium 10 mg, Fiber 4.9 g, Sugar 4.8 g
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Reviews 2Calories 75 per servingEstimated Reading Time 8 mins
- Begin by washing your parsnips thoroughly. I did this by dumping all of my parsnips into my bathtub, since I had so many, and filling it with cool water. I let them soak as I gently scrubbed them, one by one.
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