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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- 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.
- Once your parsnips are scrubbed clean, you can cut them into cubes, chunks, or rings. They should be about one to two inches in size. After cutting them, goa head and wash them again.
- Blanch your parsnips for approximately four minutes in boiling water. Remove them, and then dunk them immediately into an ice bath.
- While you are cutting, washing, and blanching your parsnips, you can have another pot of boiling water going on the back of the stove. After your parsnips have been blanched, go ahead and pack the pieces into the jars. Allow for one inch in regards to headspace, then top them off with fresh boiling water, still allowing about an inch of space to remain. Remove any air bubbles using a wooden or plastic bubble remover - don’t use anything made out of metal, as this can lead to breakage.
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