Canning turnips at home is a simple and rewarding process that allows you to preserve this nutritious root vegetable for future use. Proper canning techniques ensure safe, high-quality turnips that retain their flavor and texture for months.

The home canning process for turnips involves selecting fresh, firm turnips, preparing them by washing and cutting, and then packing them into sterilized jars. A pressure canner is essential for safely preserving low-acid vegetables like turnips. This method eliminates the risk of botulism and other foodborne illnesses.

By canning turnips at home, you can enjoy their earthy flavor and versatility year-round. Canned turnips work well in soups, stews, and as a side dish. They also provide a convenient way to store excess produce from your garden or take advantage of seasonal sales.

Understanding Canning Basics

Canning preserves food safely for long-term storage. It involves heating food in jars to destroy microorganisms and create an airtight seal. Proper techniques and equipment are crucial for successful, safe canning.

Types of Canning

Two main canning methods exist: water bath and pressure canning. Water bath canning suits high-acid foods like fruits and pickles. It uses boiling water to heat filled jars.

Pressure canning is necessary for low-acid foods such as vegetables, meats, and soups. It employs a specialized pressure canner to reach higher temperatures than boiling water.

For canning turnips, pressure canning is required due to their low acidity. A pressure canner reaches 240°F (116°C), effectively eliminating harmful bacteria and spores.

Canning Safety

Safety is paramount in home canning. Use only tested recipes from reliable sources. Clean and sterilize jars and lids before use.

Adjust processing times for altitude. Higher elevations require longer processing times due to lower boiling points.

Check jar seals after cooling. A proper seal will curve downward and not flex when pressed.

Store canned goods in a cool, dark place. Label jars with contents and date. Consume within 1-2 years for best quality.

Discard any jars with signs of spoilage, such as bulging lids, off odors, or mold.

Preparing Ingredients

Proper preparation of turnips and turnip greens is crucial for successful canning. Selecting the right turnips, cleaning and cutting them correctly, and blanching the greens ensures the best quality and safety of your canned product.

Selecting Turnips

Choose fresh, firm turnips without blemishes or soft spots. Small to medium-sized turnips (2-3 inches in diameter) are ideal for canning, as they tend to be more tender and flavorful. Avoid oversized or woody turnips, as they can be tough and bitter.

Look for turnips with bright, crisp greens still attached if you plan to can the greens as well. If the greens are wilted or yellowing, focus on canning just the root portion.

For best results, use turnips within a few days of harvest or purchase. This ensures maximum freshness and nutritional value in your canned product.

Cleaning and Cutting

Thoroughly wash turnips under cool running water, scrubbing gently to remove any dirt or debris. Trim off the tops and tap roots, leaving about 1/2 inch of stem.

Peel the turnips using a vegetable peeler or sharp knife. Remove any tough or discolored areas.

Cut the turnips into uniform 1/2-inch cubes or 1/4-inch slices. Consistent sizing ensures even cooking during the canning process.

Place cut turnips in a bowl of cool water with a splash of lemon juice or vinegar to prevent browning while you prepare the rest.

Blanching Turnip Greens

Sort through the turnip greens, discarding any damaged or yellowed leaves. Wash the greens thoroughly in several changes of cool water to remove all dirt and grit.

Remove tough stems and chop the leaves into manageable pieces.

Bring a large pot of water to a boil. Submerge the greens in small batches, blanching for 2 minutes.

Use a slotted spoon to transfer blanched greens to a bowl of ice water. This stops the cooking process and helps retain color and texture.

Drain the cooled greens thoroughly, squeezing out excess water. They are now ready for canning or can be frozen for later use.

Filling the Canning Jars

Properly filling canning jars is crucial for safe and successful turnip preservation. This process involves carefully layering the prepared turnips, adding cooking liquid, removing air bubbles, and securing the lids.

Layering the Turnips

Start with clean, sterilized canning jars. Pack the blanched turnip cubes or slices tightly into the jars. Leave 1 inch of headspace at the top of each jar. This space is essential for proper sealing and to allow for food expansion during processing.

Avoid overpacking, as this can lead to improper heat distribution during canning. If desired, add 1/2 teaspoon of canning salt per pint jar for enhanced flavor. Salt is optional but can help preserve the turnips’ taste and texture.

Adding Cooking Liquid

Pour hot cooking liquid over the packed turnips. Use either boiling water or the water used for blanching. Fill the jars to within 1 inch of the rim, maintaining the headspace.

The liquid helps prevent discoloration and ensures even heat distribution during processing. For additional flavor, consider adding herbs or spices to the cooking liquid before pouring.

Ensure the turnips are fully covered by the liquid to prevent darkening during storage.

Removing Air Bubbles

After adding the liquid, remove air bubbles from the jar. Use a non-metallic utensil, such as a plastic spatula or bubble remover tool. Gently slide it between the turnips and the jar’s sides.

Move the tool up and down to release trapped air. This step is crucial for proper sealing and preventing spoilage. After removing bubbles, adjust the liquid level if needed to maintain the 1-inch headspace.

Repeat this process several times around the jar’s circumference to ensure all bubbles are released.

Securing the Lid

Wipe the jar rim with a clean, damp cloth to remove any food particles or liquid. This ensures a proper seal. Place a new, clean canning lid on the jar. Screw on the band until it’s fingertip-tight.

Do not overtighten the band, as this can prevent proper venting during processing. Fingertip-tight means the lid is secure but can be easily unscrewed with minimal effort.

Properly secured lids are crucial for maintaining a sterile environment inside the jar during and after processing.

Processing Canned Turnips

Proper processing is crucial for safely canning turnips at home. The method and duration depend on factors like acidity and equipment used.

Using a Boiling Water Canner

Boiling water canning is suitable for pickled turnips. Fill jars with prepared turnips and pickling solution, leaving proper headspace. Remove air bubbles and adjust lids.

Place jars in the canner, ensuring they’re covered by 1-2 inches of water. Bring to a rolling boil and start timing. Process pint jars for 10-15 minutes, depending on altitude.

After processing, turn off heat and remove canner lid. Let jars cool in water for 5 minutes before removing.

Using a Pressure Canner

Pressure canning is required for plain turnips. Pack hot turnips into jars, leaving 1-inch headspace. Add boiling water, remove bubbles, and adjust lids.

Place jars in canner with 2-3 inches of water. Lock lid and heat to achieve steady steam. Vent steam for 10 minutes, then close vent.

Bring pressure to 10 pounds (weighted gauge) or 11 pounds (dial gauge). Start timing when pressure is reached. Process pints for 30 minutes, quarts for 35 minutes.

Determining Processing Time

Processing time varies based on jar size, altitude, and canner type. For boiling water canning, add 5 minutes for altitudes 1,001-3,000 feet, 10 minutes for 3,001-6,000 feet.

In pressure canners, increase pressure at higher altitudes. For weighted gauge, use 15 pounds above 1,000 feet. For dial gauge, add 1 pound per 2,000 feet elevation.

Always consult current USDA guidelines or reliable canning resources for exact processing times and pressure adjustments to ensure food safety.

Canning Variations

Turnips can be preserved through various canning methods beyond basic water bath canning. These techniques allow for different flavors and combinations, expanding the versatility of canned turnips in your pantry.

Canning Pickled Turnips

Pickled turnips offer a tangy, flavorful alternative to plain canned turnips. To pickle turnips, slice them thinly and pack them into sterilized jars. Prepare a brine using vinegar, water, salt, and sugar. Add spices like peppercorns, dill, or garlic for extra flavor. Pour the hot brine over the turnips, leaving 1/2 inch headspace.

Process the jars in a boiling water bath for 10-15 minutes, depending on jar size. Pickled turnips develop their best flavor after 2-3 weeks of storage. They make an excellent addition to salads, sandwiches, or as a zesty side dish.

Canning Mixed Vegetables

Turnips can be canned alongside other vegetables for convenient meal prep. Popular combinations include turnips with carrots, potatoes, or rutabagas. Prepare vegetables by washing, peeling, and cutting into uniform pieces. Pack the mixed vegetables into clean jars, leaving 1 inch headspace.

Fill jars with boiling water or broth, adding 1/2 teaspoon salt per pint if desired. Remove air bubbles and adjust headspace. Process in a pressure canner at 10 pounds pressure (adjusting for altitude) for 30 minutes for pints, 35 minutes for quarts. Mixed vegetable medleys are perfect for soups, stews, or as quick side dishes.

After Canning Care

Proper care after canning turnips is crucial for ensuring their safety and quality over time. Attention to cooling, storage, and labeling will help preserve your canned turnips effectively.

Cooling and Storage

Allow jars to cool completely at room temperature for 12-24 hours after processing. Do not tighten the bands or move the jars during this time. Once cooled, check each jar’s seal by pressing the center of the lid. A sealed lid will not flex.

Remove the bands from sealed jars to prevent rust. Store jars in a cool, dark place between 50-70°F (10-21°C). Avoid areas prone to temperature fluctuations or moisture.

Inspect jars periodically for signs of spoilage such as bulging lids, leaks, or off-odors. Use canned turnips within 12-18 months for best quality, though they may remain safe to eat for longer if properly stored.

Labeling and Notes

Label each jar with the contents and date of canning. Use waterproof labels or permanent markers to prevent fading or washing off. Include any additional information such as processing method or recipe variations.

Keep a canning journal to track your preserving efforts. Record details like:

• Turnip variety used
• Source of turnips (garden, farmers market, etc.)
• Processing date and method
• Yield from each batch
• Any modifications to the recipe

This information will help you refine your canning process and recipes over time. It also aids in inventory management and rotation of your canned goods.

Pressure Canning Guidelines

Pressure canning is essential for safely preserving low-acid vegetables like turnips. Proper use of a pressure canner ensures food safety and quality. Two main types of pressure canners are used for home canning: weighted gauge and dial gauge.

Using a Weighted Gauge Pressure Canner

Weighted gauge pressure canners use a weight that sits on the vent pipe to regulate pressure. These canners are easy to use and don’t require calibration. Place clean jars filled with turnips and canning liquid in the canner.

Add the recommended amount of water to the canner. Lock the lid and heat until steam escapes steadily from the vent pipe. Allow steam to vent for 10 minutes before placing the weighted gauge on the vent.

Process turnips at 10 pounds pressure for sea level to 1,000 feet altitude. Increase to 15 pounds above 1,000 feet. Process pints for 30 minutes and quarts for 35 minutes.

Using a Dial Gauge Pressure Canner

Dial gauge pressure canners have a needle gauge that displays the pressure inside the canner. These require annual calibration for accuracy. Prepare the canner and jars as with the weighted gauge model.

After venting steam for 10 minutes, close the vent and watch the dial. Adjust heat to maintain steady pressure throughout processing time. For turnips, process at 11 pounds pressure at sea level.

Increase pressure by 1 pound for every 2,000 feet above sea level. Process times remain the same: 30 minutes for pints and 35 minutes for quarts. Allow the canner to cool naturally after processing.