Name: Canning parsnip
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Ingredients: parsnips; water ((boiling)); pickling salt ((optional. OR non-bitter, non-clouding salt sub))

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Parsnip can be safely canned at home using a pressure canner.

Some people say they don’t like the taste afterwards; but some parsnip lovers counter that those people probably didn’t like the taste of parsnip before much, either.

Delicious as part of a mash including home-canned carrot and squash.

This procedure comes from Ball and Bernardin.

Contents hide

1 The recipe
2 Canning parsnip
- 2.1 Ingredients
- 2.2 Instructions
3 Reference information
4 Recipe notes
5 Recipe source
6 Nutrition
7 Cooking with canning recipes

The recipe

Jar size choices: Either half-litre (1 US pint) OR 1 litre (1 US quart)

Processing method: Pressure canning only

Yield: varies

Headspace: 3 cm (1 inch)

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-litres (pints) 30 minutes; litres (quarts) 35 minutes.

3.34 from 3 votes

Canning parsnip

How to home pressure can parsnip

Course Side Dish

Cuisine American

Keyword Parsnip

Prep Time 1 hour

Cook Time 35 minutes

Total Time 1 hour 35 minutes

Yield 1

Calories 75 kcal

Ingredients

parsnips
water (boiling)
pickling salt (optional. OR non-bitter, non-clouding salt sub)

Instructions

Wash parsnip, then peel.
Cut into cubes or chunks 3 to 5 cm (1 to 2 inches), and wash again.
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 non bitter, non-clouding salt sub if desired.
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-litres (pints) 30 minutes OR litres (quarts) 35 minutes.

Processing guidelines below are for weighted-gauge pressure canner.

Jar Size	Time	0 to 300 m (0 - 1000 feet) pressure	Above 300 m (1000 ft) pressure
½ litre (1 US pint)	30 mins	10 lbs	15 lb
1 litre (1 US quart)	35 mins	10 lbs	15 lb

Reference information

How to pressure can.

When pressure canning, you must adjust the pressure for your altitude.

Recipe notes

The reason for washing the parsnip before peeling is to reduce bacterial level so that you don’t drive bacteria into the flesh of the parsnip while peeling.
After peeling the parsnip, put two pots of water on: one to blanch the parsnip in, and one to use for bottling water. You may of course boil the canning water in an electric kettle, instead.

Recipe source

Parsnips, Rutabagas, or Turnips. In: Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 114.

Turnips, Parsnips. In: Bernardin Guide to Home Preserving. Toronto, Canada: Bernardin Ltd. 2013. Page 104.

Nutrition

Serving size: 100 g (1 cup, cubes)

No-added salt version

Per 100 g (1 cup):

75 calories, 10 mg sodium.
Weight Watchers PointsPlus®: 2 points

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

Cooking with canning recipes

Squash and carrot mash