Vegetables

Turnips, Parsnips

Yield: Yield: depends on how much vegetables are used

Prep Time: 20 minutes

Processing Time: 35 Minutes

Difficulty: Expert

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PRINTER FRIENDLY RECIPE
Turnips or parsnips must be heat processed in a pressure canner since they are low acid vegetables. Parsnips give best results when frozen. Turnips can be canned as below, but usually discolour and tend to develop a strong flavour.

Ingredients:

Firm, medium, unblemished turnips or parsnips

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DIRECTIONS:

• Place the required number of clean 500 ml or 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside; heat lids in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use.

• Wash vegetables; drain. Prepare them as for cooking, peeling and cutting to desired sized pieces. Place prepared vegetables in a large stainless steel saucepan; cover with cold water. Bring to a boil; boil 3 minutes.

• Ladle hot prepared turnips or parsnips into a hot jar to within 1 1/4 inch (3 cm) of top rim; add boiling water to within 1 inch (2.5 cm) of top rim (head space).

• Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining turnips or parsnips. If stacking jars, place a second rack between layers of jars.

• When pressure canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.

• When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – 500 ml jars 30 minutes; 1 L jars 35 minutes at 10 lb (68kpa) in a weighted gauge pressure canner.

• NOTE: processing times indicated are for a weighted gauge pressure canner used at altitudes up to 1,000 ft (305 m). When using a dial gauge pressure canner or canning at higher elevations, adjust pressure according to chart.

• When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, and then remove cover, tilting it away from your face. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

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