canning rutabaga

shirleywny5(5)October 27, 2007

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.

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When I first posted this, I should have asked if anyone ever canned rutabaga.

    Bookmark   October 29, 2007 at 6:34AM
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readinglady(z8 OR)

Annie cans rutabaga. She's the only one I remember mentioning it on this Forum.

You can see her comment on this thread from last year.


Here is a link that might be useful: Turnips and Rutabagas

    Bookmark   October 29, 2007 at 1:26PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Have always just blanched and frozen mine or stored them with the other root crops in the basement. But your canning idea sounds like it would be worth a try. Thanks for posting about it. ;)


    Bookmark   October 29, 2007 at 1:37PM
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Carol and Dave,
Thanks for the response. The canned rutabaga look great. A nice orangey color that I like in my soup. As I mentioned before I did freeze some after blanching 5 minutes. They were still very firm. I couldn't even put a finger nail through a piece after blanching. Frozen or canned, I'm sure they will be fine in my vegetable soup this winter.

    Bookmark   October 29, 2007 at 3:25PM
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Yes, I can rutabagas. I notice that the newest Ball Blue Book doesn't have canning instructions anymore, nor does the Michigan State University website.

A check with my Extension Service got me the information that they don't advise canning because of the "quality" issues, too many people think rutabaga and turnip get strong when canned.

I like it, personally, and can eat it right out of the jar, warmed with some butter, salt and pepper. To each their own, I suppose.

At any rate, it wasn't a safety issue, it was a quality issue, apparently. I intend to keep canning them because I didn't find them to be strong, although they did turn a little darker than I expected. (shrug)


    Bookmark   October 30, 2007 at 1:19PM
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I have the latest Ball Blue Book and the canning instructions for rutabaga are on page 66.

    Bookmark   November 3, 2007 at 6:28AM
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