Turnips are a delicious and versatile root vegetable that can be enjoyed throughout the year, even when they’re out of season. One of the best ways to preserve turnips is by canning them in jars. Canning turnips is a simple and effective way to enjoy their sweet and peppery flavor all year round. In this article, we’ll take you through a step-by-step guide on how to can turnips in jars, including the necessary equipment, preparation, and safety precautions.
Equipment and Supplies Needed
Before you start canning turnips, you’ll need to gather the necessary equipment and supplies. Here’s a list of what you’ll need:
- Canning jars (pint or quart-sized)
- Lids and bands
- Water bath canner
- Canning salt
- Pickling spice (optional)
- Vinegar (optional)
- Large pot for blanching
- Colander or strainer
- Clean towels and utensils
Choosing the Right Turnips
Not all turnips are suitable for canning. Look for turnips that are firm, compact, and have a sweet flavor. The best varieties for canning are those that are high in sugar and low in fiber, such as ‘Purple Top’ or ‘White Lady’. Avoid turnips that are old, woody, or have a strong flavor, as they may not can well.
Preparing the Turnips
Before you can turnips, you’ll need to prepare them properly. Here’s a step-by-step guide on how to prepare turnips for canning:
Washing and Peeling
Wash the turnips thoroughly in cold water to remove any dirt or debris. Use a vegetable brush to scrub the turnips clean. Peel the turnips using a vegetable peeler, making sure to remove any eyes or blemishes.
Slicing or Dicing
Slice or dice the turnips into desired shapes and sizes. You can slice them thinly for pickling or dice them into small pieces for canning whole.
Blanching
Blanch the turnips in boiling water for 2-3 minutes to inactivate the enzymes that can cause spoilage. Use a large pot and enough water to cover the turnips. You can also add a tablespoon of lemon juice or vinegar to the water to help preserve the color and flavor of the turnips.
Canning the Turnips
Now that the turnips are prepared, it’s time to can them. Here’s a step-by-step guide on how to can turnips in jars:
Preparing the Jars
Wash the jars, lids, and bands in hot soapy water, and rinse them thoroughly. Sterilize the jars by submerging them in boiling water for 10-15 minutes.
Packing the Turnips
Pack the blanched turnips into the hot, sterilized jars, leaving about 1 inch of headspace. You can add pickling spice or vinegar to the jars for extra flavor.
Adding Liquid
Add a brine solution to the jars, making sure to leave the recommended headspace. The brine solution can be made with water, salt, and vinegar. You can also use a pickling spice blend for added flavor.
Sealing the Jars
Place the lids and bands on the jars, making sure they’re tightened finger-tight. Process the jars in a boiling water bath for 10-15 minutes, adjusting for altitude as necessary.
Safety Precautions
Canning turnips can be a safe and enjoyable process if you follow the necessary safety precautions. Here are some tips to keep in mind:
- Always follow a tested recipe and canning procedure to ensure the turnips are properly sterilized and sealed.
- Use a pressure canner if you’re canning low-acid foods like turnips.
- Never can turnips that are spoiled or rotten, as they can cause botulism.
- Always check the jars for signs of spoilage before consuming the turnips.
Storage and Serving
Once the jars are sealed and cooled, you can store them in a cool, dark place. The turnips will keep for up to 12 months. When you’re ready to serve, simply open the jar and enjoy the turnips as is or use them in your favorite recipe.
Canning turnips is a simple and effective way to preserve their sweet and peppery flavor all year round. By following the necessary safety precautions and using the right equipment and supplies, you can enjoy turnips throughout the year. Whether you’re a seasoned canner or just starting out, this guide will help you get started on preserving the flavor of turnips.
What are the benefits of canning turnips in jars?
Canning turnips in jars is a great way to preserve their flavor and nutritional value for a longer period. This method allows you to enjoy turnips throughout the year, even when they are out of season. Canned turnips can be used in a variety of dishes, such as soups, stews, and salads, and they make a great addition to many recipes.
One of the main benefits of canning turnips is that it helps to retain their flavor and texture. When turnips are canned, they are heated to a high temperature, which kills off any bacteria and creates a vacuum seal that prevents new bacteria from entering the jar. This process helps to preserve the turnips’ natural flavor and texture, making them a great addition to many meals.
What equipment do I need to can turnips in jars?
To can turnips in jars, you will need a few pieces of equipment. First, you will need a large pot or canner that is deep enough to hold the jars and enough water to cover them. You will also need a rack or basket to hold the jars off the bottom of the pot. Additionally, you will need a set of canning jars, lids, and rings, as well as a jar lifter or tongs to handle the hot jars.
You will also need a utensil to pack the turnips into the jars, such as a spoon or a canning funnel. A clean towel or paper towels are also necessary for wiping down the rims of the jars before applying the lids. Finally, a pressure canner is recommended for canning low-acid vegetables like turnips, as it helps to ensure that the turnips are heated to a high enough temperature to kill off any bacteria.
How do I prepare the turnips for canning?
To prepare the turnips for canning, start by washing them thoroughly in cold water to remove any dirt or debris. Next, peel the turnips using a vegetable peeler, and then chop or slice them into the desired shape and size. Remove any green tops or roots, as these can be bitter and may affect the flavor of the canned turnips.
After the turnips are prepared, blanch them in boiling water for 2-3 minutes to inactivate the enzymes that can cause spoilage. Then, immediately submerge the turnips in an ice bath to stop the cooking process. This step helps to preserve the turnips’ color and texture. Once the turnips have cooled, they are ready to be packed into the jars.
How do I pack the turnips into the jars?
To pack the turnips into the jars, start by adding a small amount of salt or pickling spice to the bottom of the jar, if desired. Then, use a spoon or canning funnel to pack the turnips into the jar, leaving about 1 inch of headspace at the top. Make sure to pack the turnips tightly, but not too tightly, as this can cause them to become mushy during the canning process.
Once the turnips are packed into the jar, use a clean utensil to remove any air bubbles that may have formed. Then, add the recommended amount of liquid, such as water or pickling brine, to the jar, making sure to leave the recommended headspace. Finally, use a clean towel or paper towels to wipe down the rim of the jar before applying the lid.
How do I process the jars in a boiling water bath?
To process the jars in a boiling water bath, start by filling the large pot or canner with enough water to cover the jars by at least 1 inch. Bring the water to a boil, and then carefully place the jars into the pot using a jar lifter or tongs. Make sure that the jars are covered by at least 1 inch of water, and then bring the water back to a boil.
Once the water is boiling, start timing the processing time, which is typically 20-30 minutes for low-acid vegetables like turnips. During this time, the jars will be heated to a high temperature, which will kill off any bacteria and create a vacuum seal. After the processing time is complete, turn off the heat and let the jars sit in the water for 5 minutes before removing them with a jar lifter or tongs.
How do I store the canned turnips?
To store the canned turnips, start by letting them cool to room temperature, undisturbed, for 12-24 hours. This will help the seals to set and the turnips to cool completely. Once the jars have cooled, check the seals by pressing on the top of the lid. If the lid does not move and the seal is tight, the jar is sealed properly.
Store the sealed jars in a cool, dark place, such as a pantry or cupboard. The jars should be kept away from direct sunlight and heat sources, as these can cause the turnips to spoil. The canned turnips will typically keep for 12-18 months, but it’s always best to check the jars regularly for any signs of spoilage before consuming them.
What are some common mistakes to avoid when canning turnips?
One common mistake to avoid when canning turnips is not following the recommended processing time or temperature. This can lead to under- or over-processing, which can cause the turnips to spoil or become mushy. Another mistake is not leaving enough headspace in the jar, which can cause the turnips to become too tightly packed and lead to spoilage.
Additionally, not using a pressure canner for low-acid vegetables like turnips can lead to spoilage and foodborne illness. It’s also important to use clean equipment and jars, and to follow proper canning procedures to ensure that the turnips are properly sterilized and sealed. By following the recommended guidelines and procedures, you can help to ensure that your canned turnips are safe and delicious to eat.