Most of the fall we have enjoyed regular pots of turnips and greens as well as Au gratin turnips. A treat that we enjoy pretty well most falls. Along with enjoying them regularly they have supplemented the pigs diet and we have shared them with family and neighbors. However Old Man Winter has found us the last couple days and the greens are a fleeting memory. O Wise One had mulched them heavily with straw and they may last for awhile but without a root cellar eventually they will freeze even with the mulch. So he has picked some and brought inside for us to eat on for the next couple weeks and me to can.
With three five gallon buckets of turnips back in the laundry room I decided to can a few for eating after the fresh ones are gone. First I washed and peeled my turnips.
Cut them into about 1 inch chunks and blanched them in boiling water for 3 minutes.
Then drain.
Place hot turnips in hot jars. You can add 1 teaspoon salt to quarts and half that to pints of desired.
Cover with boiling water leaving 1 inch headspace.
Remove bubbles.
Wipe rims with clean wet cloth to remove and residue.
Seal with warm lids and rings. Finger tighten only! Process quarts for 35 minutes at 10 pounds pressure in a pressure canner.
Remove hot jars from canner and allow to sit and seal then cool overnight. Wash jars and remove rings and label then they are ready for the pantry. Another 21 jars of turnips in my pantry for winter.
These can be mashed as potatoes and even mixed with mashed potatoes. My family loves these canned turnips added to a hot skillet that has cooked bacon bits and smothered onions in it. I reheat the turnips and then simply sprinkle cheese over the top and sit in a hot oven to melt the cheese for a couple minutes and serve.
How does your family like their turnips?
Blessings from The Holler
The Canned Quilter
WOW !You do can just about everything don't you ? I think that is awesome. Next spring we are building a raised veggie garden and I plan on freezing and canning , My mum did all this on our hobby farm when I was kid , I hope to starting next year ! Thanks for your awesome posts and photos of the process of all your canning ! Have a good day !
ReplyDeleteTurnips are my favorite vegetable but I haven't grown them in my garden. I think you've inspired me to plant them next year. We always eat them mashed.
ReplyDeleteRaw with lots of salt! I purchased seed but didn't get to plant as we were in the process of moving mid-summer to fall and it was NUTS! My seed will keep 'till next year although I'll be starting my garden from scratch and the soil hasn't been worked for years.
ReplyDeleteI canned a few jars of turnips using you method. I just noticed that the liquid as turned white or cloudy. Is this a bad sign or are the turnips still good? The jars are still sealed. Thanks for your help.
ReplyDeleteHi Karen, if you implicitly followed the pressure canning guidelines regarding time and pressure for your altitude, any microorganisms originally in your food are dead, they cannot survive the pressure and heat. I would open a jar and see if it smells delicious or "off". I have had liquid go milky on my canned potatoes, they are safe and delicious (and no "bugs" to make us sick) and I blame the milky brine on starch in the potatoes. Could be the same with your turnips. Blessings, Sharon Byers eaglesup01@gmail.com
DeleteIf the turnips turn beige is that a concern? All jars sealed properly. I followed the time and pressure exactly.
ReplyDeleteThanks for your thoughts.
Cloudy water could be from using table salt (it has anti caking agents in it). It won't hurt anything, but use pickling salt next time and don't use the water from boiling the turnips to fill the jars. Have another pan of clean water boiling to fill the jars. Same with canning potatoes. There will be a lot of starch in the water from boiling them.
ReplyDeleteLol, Your nuts all right, canning nuts... I like 'canning nuts', just planting my Fall Turnips and checking the options for preserving them to know how nuts to get planting them, lol - Thanks!
ReplyDeleteHi, looks great. Just finished pressure cooking some potatoes. Just curious as to where you are with regards to sea level. I am just under 3000 ft, in Alberta Canada, just want to adjust my pressure and time. thanks in advance
ReplyDeleteIf quarts process for 35 minutes, how long to process pint jars?
ReplyDelete