Canning rutabagas at home can be a challenging process, as these root vegetables tend to discolor and develop strong flavors when preserved this way. Freezing is generally recommended as a better method for preserving rutabagas. However, for those determined to can this hearty vegetable, there are options available.
Rutabagas can be safely canned as part of high-acid, pickled food products using water bath or steam canning methods. This approach helps maintain the vegetable’s quality and prevents spoilage. Alternatively, pressure canning is necessary for low-acid preparations of rutabagas to ensure food safety.
When canning rutabagas, it’s important to select fresh, high-quality produce and follow proper canning procedures. The taste of home-canned rutabagas can be enjoyable, particularly when used as an ingredient in dishes like squash mash. Different cultivars may react differently to canning, so results can vary depending on the specific variety used.
Understanding Rutabagas
Rutabagas are versatile root vegetables with a rich history and impressive nutritional profile. These hardy crops offer unique flavors and textures that make them valuable additions to many cuisines.
History and Varieties
Rutabagas originated as a cross between turnips and wild cabbage in Scandinavia during the Middle Ages. They spread throughout Europe and North America in the 17th century. Two popular varieties are Purple Top White Globe and American Purple Top.
Purple Top White Globe rutabagas have white flesh with a purple top. They offer a mild, slightly sweet flavor. American Purple Top rutabagas feature yellow flesh and a purple-tinged top. Their taste is earthy and sweet.
Royal Crown turnips, while not technically rutabagas, are often confused with them due to similar appearances. These turnips have white flesh and a milder flavor than rutabagas.
Nutritional Value
Rutabagas pack a powerful nutritional punch. They are low in calories but high in essential vitamins and minerals.
Key nutrients in rutabagas:
- Vitamin C: Supports immune function
- Potassium: Aids heart health
- Fiber: Promotes digestive health
- Antioxidants: Help fight cellular damage
One cup of cooked rutabaga contains:
| Nutrient | Amount |
|---|---|
| Calories | 51 |
| Carbs | 12g |
| Fiber | 3g |
| Protein | 1.5g |
Rutabagas also provide small amounts of calcium, magnesium, and B vitamins. Their nutrient density makes them an excellent choice for a balanced diet.
Pre-Canning Preparation
Proper preparation is crucial for successful rutabaga canning. This includes selecting high-quality produce and gathering the necessary equipment.
Selecting and Cleaning Rutabagas
Choose young, medium-sized rutabagas for optimal flavor and texture. Avoid oversized or woody specimens. Inspect each rutabaga carefully, discarding any with blemishes or soft spots.
Cut off the tops and wash the rutabagas thoroughly using cool water and a vegetable brush. This removes dirt and potential contaminants. Peel the skin completely, as it can be tough and bitter.
After cleaning, cut the rutabagas into uniform cubes. This ensures even heating during the canning process. Rinse the cubes one final time to remove any remaining debris.
Essential Supplies
A pressure canner is mandatory for safely canning rutabagas. These low-acid vegetables require high temperatures to eliminate harmful bacteria.
Gather clean canning jars, new lids, and rings. Inspect jars for cracks or chips. Sterilize jars and keep them hot until use.
Other necessary items include:
- Large pot for blanching
- Slotted spoon or blanching basket
- Jar lifter
- Funnel
- Bubble remover tool
- Clean cloths for wiping jar rims
Prepare a boiling water bath for sterilizing lids. Have salt on hand if desired for seasoning. Ensure all equipment is clean and in good working order before starting the canning process.
Canning Process Overview
Canning rutabagas at home involves several key steps to ensure safe preservation. Proper preparation and attention to detail are crucial for successful canning.
Blanching the Rutabagas
Start by washing and peeling the rutabagas. Cut them into 1/2-inch cubes or slices. Blanch the prepared pieces in boiling water for 3-5 minutes. This step helps preserve color and texture.
After blanching, drain the rutabagas and transfer them to a bowl of ice water. This stops the cooking process and maintains crispness. Once cooled, drain the pieces thoroughly.
Filling the Jars
Pack the blanched rutabagas into clean, hot canning jars. Leave 1 inch of headspace at the top of each jar. This space is essential for proper sealing and expansion during processing.
Pour boiling water over the rutabagas, maintaining the 1-inch headspace. Add 1/2 teaspoon of salt per pint jar or 1 teaspoon per quart jar, if desired.
Remove air bubbles by sliding a non-metallic utensil between the jar and the rutabagas. Wipe the jar rims clean with a damp cloth to ensure a proper seal.
Place the lids and bands on the jars, tightening to fingertip-tight. Process the jars in a pressure canner according to your altitude and jar size.
Pressure Canning Method
Pressure canning is essential for safely preserving low-acid foods like rutabagas. This method uses high temperatures to eliminate harmful bacteria and ensure long-term storage safety.
Setting up Your Pressure Canner
Begin by inspecting your pressure canner for cleanliness and proper functioning. Fill the canner with 2-3 inches of hot water. Place a rack in the bottom to elevate jars. For dial gauge canners, check the gauge’s accuracy annually. Weighted gauge canners don’t require this step.
Arrange filled jars on the rack, leaving space between them for steam circulation. Secure the canner lid, but leave the vent pipe open. Heat the canner over high heat until steam flows steadily from the vent. Allow steam to escape for 10 minutes to remove all air from the canner.
Processing the Jars
Close the vent pipe and allow pressure to build. For rutabagas, process at 10 pounds pressure for weighted gauge canners or 11 pounds for dial gauge models. Adjust pressure for altitudes above 1,000 feet.
Process pints for 30 minutes and quarts for 35 minutes. Maintain steady pressure throughout. If pressure drops, increase heat and restart timing when correct pressure is reached.
After processing, turn off heat. Let pressure drop naturally. When gauge reaches zero, wait 2 minutes, then carefully open the vent. Remove lid away from your face. Let jars cool in canner for 10 minutes before removing.
After Canning Care
Proper handling of canned rutabagas after processing ensures their safety and quality. Cooling and storage practices play a crucial role in preserving the contents for long-term use.
Cooling and Storage
After removing jars from the canner, place them on a towel-covered countertop away from drafts. Allow jars to cool undisturbed for 12-24 hours. Check for proper seals by pressing the center of each lid – it should not flex. Remove rings and wipe jars clean.
Label jars with contents and date. Store in a cool, dark place between 50-70°F (10-21°C). Avoid areas prone to temperature fluctuations or excessive humidity. Properly canned and stored rutabagas can maintain quality for 12-18 months.
Inspect jars periodically for signs of spoilage such as bulging lids, leaks, or off-odors. Discard any suspicious jars. For best flavor and nutritional value, use within one year of canning.
Alternative Preservation Methods
While canning is popular, other methods can effectively preserve rutabagas. Freezing and pickling offer excellent alternatives to extend shelf life and maintain quality.
Freezing Procedures
Freezing rutabagas is simple and effective. Start by selecting firm, young rutabagas. Wash, peel, and cut them into 1/2-inch cubes. Blanch the cubes in boiling water for 3 minutes to halt enzyme activity.
Quickly cool the blanched rutabagas in ice water. Drain thoroughly and pat dry. For best results, use tray freezing. Spread cubes on a baking sheet and freeze until solid. This prevents clumping.
Transfer frozen cubes to zip-type plastic bags or plastic freezer containers. Remove excess air to prevent freezer burn. Label with the date and contents. Properly frozen rutabagas can last up to 12 months.
Pickling and Fermentation
Pickling offers a tangy twist to rutabaga preservation. Clean and slice rutabagas thinly. Create a brine using pickling salt, vinegar, and water. Experiment with spices like dill, garlic, or peppercorns for added flavor.
Pack sliced rutabagas into clean jars. Pour the hot brine over them, leaving 1/4-inch headspace. Remove air bubbles and seal tightly. Process in a water bath for 15 minutes for shelf-stable pickles.
For fermentation, use a 2-3% salt brine. Submerge sliced rutabagas fully. Keep at room temperature for 1-2 weeks. Once fermented, refrigerate to slow the process. Fermented rutabagas offer probiotic benefits and a unique taste profile.