Today I pressured canned 6 pints of rutabaga. I love it in my vegetable soup. The Ball Blue mentions canning or drying. Nothing about freezing. I did freeze some last week by blanching for 5 minutes. After cooling down the dices were still very firm. I froze it anyway.
Ball mentioned that it may turn dark and have a strong taste when canning. After putting it fresh into my soup last week the taste was mild so having a stronger flavor after canning will be better. It's worth a try anyway. I added 1/4 teas. of citric acid and 1/4 teas. salt to each pint. It looks great after canning.