Canning Turnip Recipes

PICKLED TURNIPS

Steps:

• Divide turnips, beet, and garlic between two 16-ounce Mason jars.
• Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and pour over turnips, leaving 1/2 inch of space on top. Seal jars and refrigerate for 1 week.

CANNING TURNIPS

Steps:

• Wash your turnips and remove the greens and taproot.
• Cut into 1-inch cubes.
• Boil for 5 minutes in batches before filling your sterilized canning jars.
• Pour boiling water over the turnips, leaving a 1-inch headspace.
• Remove bubbles, wipe rims, affix lids and rings and process in a pressure canner for 30 minutes for pints, 35 minutes for quarts.

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.