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Canning parsnip
How to home pressure can parsnip
Course
Side Dish
Cuisine
American
Keyword
Parsnip
Prep Time
1
hour
hour
Cook Time
35
minutes
minutes
Total Time
1
hour
hour
35
minutes
minutes
Servings
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.
Nutrition
Serving:
100
g
|
Calories:
75
kcal
|
Carbohydrates:
18
g
|
Protein:
1.2
g
|
Fat:
0.3
g
|
Saturated Fat:
0.1
g
|
Sodium:
10
mg
|
Fiber:
4.9
g
|
Sugar:
4.8
g