Canning Turnips Recipes

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CANNING TURNIPS



Canning Turnips image

Provided by Lauren Dibble

Categories     Recipes

Time 50m

Number Of Ingredients 3

12 cups of turnips, cut into 1-inch cubes
water
pickling/canning salt (optional)

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



Canning turnip image

A walk-through the procedure for home pressure canning turnip provided by Ball, Bernardin and So Easy to Preserve. Note: not everyone will be happy with the more robust taste and aroma after canning.

Provided by Healthy Canning

Categories     Side Dish

Time 1h35m

Number Of Ingredients 3

turnip
water ((boiling))
salt ((optional))

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.

Nutrition Facts : ServingSize 100 g, Carbohydrate 6.4 g, Fat 0.1 g, Sodium 67 mg, Fiber 1.8 g, Sugar 3.8 g, Calories 28 kcal

PICKLED TURNIPS



Pickled Turnips image

Finally, the underestimated and neglected turnip takes the stage. Oh that crunchy, fuchsia goodness! A staple in the Middle East, pickled turnips are the perfect addition to many dishes or wonderful on their own. This recipe will yield 2 Mason jars worth of pickled turnips, but I recommend making more than less since it does require planning ahead by 1 week.

Provided by Oh Tri Goodness

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P7DT17m

Yield 8

Number Of Ingredients 7

2 turnips, peeled and sliced into 1/2-inch wedges
1 small beet, thinly sliced
2 cloves garlic, chopped
1 cup distilled white vinegar
1 cup water
1 teaspoon white sugar
1 teaspoon sea salt

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.

Nutrition Facts : Calories 16.3 calories, Carbohydrate 3.6 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 249.1 mg, Sugar 2.3 g

PICKLED TURNIPS



Pickled Turnips image

Provided by Food Network

Categories     side-dish

Time P7DT20m

Yield 1 quart

Number Of Ingredients 6

1 pound turnips, peeled, quartered and sliced 1/4 inch thick
1 small red beet, peeled and quartered
1 clove garlic, thinly sliced
1/2 cup white vinegar
2 tablespoons kosher salt
1 teaspoon sugar

Steps:

  • Put the turnips, beet and garlic into a wide-mouth, heatproof 1-quart jar.
  • In a small saucepan, bring the vinegar, salt, sugar and 1 1/2 cups of water to a boil. When the salt and sugar are fully dissolved, pour the brine over the vegetables to fill the jar. Leave to cool. When completely cool, cover the jar and chill for 1 week.

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