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Canning turnip
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.
Course
Side Dish
Cuisine
American
Keyword
Turnip
Prep Time
1
hour
hour
Cook Time
35
minutes
minutes
Total Time
1
hour
hour
35
minutes
minutes
Servings
1
varies
Calories
28
kcal
Ingredients
turnip
water
(boiling)
salt
(optional)
Instructions
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
Serving:
100
g
|
Calories:
28
kcal
|
Carbohydrates:
6.4
g
|
Fat:
0.1
g
|
Sodium:
67
mg
|
Potassium:
191
mg
|
Fiber:
1.8
g
|
Sugar:
3.8
g