Canning Rutabaga Recipes

EASY MASHED RUTABAGA

Steps:

• Place rutabaga in a medium pot and add enough chicken broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes.
• Transfer rutabaga to a colander and drain well. Place into a deep bowl; add evaporated milk and butter a little at a time until desired consistency is reached. Use an electric hand blender to get a creamy, non-fibrous texture. Season with salt and pepper.

CANNING RUTABAGA

Steps:

• Wash rutabaga, then peel.
• Cut into cubes or chunks 3 to 5 cm (1 to 2 inches).
• 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 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-litre (1 US pint) jars for 30 minutes. OR 1 litre (1 US quart) jars for 35 minutes.

SPICY PICKLED RUTABAGA RECIPE

Steps:

• Slice off the stem and root ends of the rutabagas, and peel, using a paring knife rather than a vegetable peeler to peel them. The thick, tough skin of the rutabaga may be more than a normal vegetable peeler can handle.
• Cut the peeled rutabagas into approximately 1/2-inch planks, then again into 1/2-inch batons, about the size and length of french fries.
• Make a salt brine by dissolving the salt in 1 quart of water. Add the rutabaga strips to the salt brine, and let them soak for 4 hours or overnight. If necessary, cover with a plate to keep them submerged.
• Drain the rutabagas in a colander. Discard the brine.
• Pack the rutabagas tightly into clean canning jars. (It is not necessary to sterilize the jars for this recipe). Make sure the pieces of rutabaga are short enough to allow for at least 1/2-inch head space between the top of the food and the rim of the jars. You want the vegetables to be really packed in tight so that they won't float up out of the final pickling brine.
• In a saucepan, combine the vinegar, the remaining 1/2 cup of water, and honey. Bring to a boil, and then immediately turn off the heat.
• While the vinegar brine is coming to a boil, toast the cumin and mustard seeds in a dry skillet over low heat for 2 minutes or until fragrant, stirring constantly.
• Stir the toasted cumin and mustard seeds, paprika, coriander, and cayenne into the vinegar brine. Stir in the lemon juice. Pour the brine into the jars. The rutabagas should be completely submerged in the brine, but there still needs to be 1/2 inch of air between the surface of the brine and the rims of the jars.
• Secure canning lids and process in a boiling water bath for 15 minutes. Like most pickles, these will be edible immediately, but the flavor will continue to develop and improve with at least a week or two to cure.

ROASTED RUTABAGA

Steps:

• Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.

CANNING TURNIP

Steps:

• Wash turnip, then peel.
• Cut into cubes or chunks 3 to 5 cm (1 to 2 inches).
• 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 salt sub if desired.
• Wipe jar rims.
• 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-litre (1 US pint) jars for 30 minutes. OR 1 litre (1 US quart) jars for 35 minutes.

MASHED RUTABAGAS

Steps:

• Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.