Canning Turnips Food

CANNING TURNIPS

Canning Turnips image

Provided by Lauren Dibble

Categories Recipes

Time 50m

Number Of Ingredients 3

Ingredients

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

Ingredients

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

I didn't find these on here, and they were such a big part of my childhood, that I thought I should share. I don't think that we ever let a jar of these get all the way done, since they taste so good when they're still crunchy. Cooking time is pickling time.

Provided by BigFatMomma

Categories Vegetable

Time P14DT15m

Yield 1 jar, 1 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon salt
3 cups water
1 cup vinegar
2 lbs turnips, washed and quartered
1 small beet, halved

Steps:

Bring salt and water to a boil, remove from heat, add the vinegar, and leave to cool.
Place turnips and beet in sterilized jar.
Pour in salt water.
Close jar tightly and leave in a cool, dark place for two weeks.
Will keep 2-3 months in the refrigerator.

Nutrition Facts : Calories 319.1, Fat 1, SaturatedFat 0.1, Sodium 7642.3, Carbohydrate 63.5, Fiber 17.3, Sugar 38.6, Protein 9

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