It's Turnip Time!

      Our turnip patch really surprised us this year. After the long months of drought earlier in the growing season, we had almost decided to turn everything under and retire for the year. Our little turnip patch almost wasn't. But then the rain began again and our enthusiasm was off and running... just like our turnip greens. The patch sprang to life, and soon we had more greens than I could manage. One small patch was enough to supply our household, my mom's house, and my husband's parents and brothers, as well as my aunt and my cousin and his family with turnips and turnip greens. Now on the verge of Winter, the patch is still spitting out turnips at such a rate that everyone is about tired of messing with them. In fact, my brother actually said that he would be glad when the patch dries up and dies. What a horrible thing to wish upon such a hard working little vegetable patch. :)

Turnip Green patch growing out by the chicken pen. (OMG! We need a new chicken pen!

       All the same, we have canned and frozen many, many pounds of both turnips and turnip greens, and we have eaten a fair share of them fresh as well. It occurred to me just this morning that we could donate the remaining turnips to a shelter or a food bank. With our mild weather, they may keep producing well into January! 

     Canning Turnips and greens (of any type) is relatively easy, but you will need a pressure canning unit. I used quart Mason jars because we need larger quantities for our own needs. You may choose to use pints, and I will give directions for both. 

     With all canning projects, begin with clean, sterilized jars. I place mine in a large kettle and allow them to boil for 10 minutes. I leave the jars in the kettle while I am filling them individually. This will keep them hot while you work. I also place my lids and bands into the hot water before I use then to prep them for the task at hand.

Jars are completely covered with hot water waiting to be filled.

I fill each canning jar with turnips that have been washed, peeled, cubed, and blanched. Blanching is easy. Place the raw, cubed turnips into a pot and cover them with water. Allow the pot to come to a boil, stirring occasionally. Turn off the pot, but leave the turnips in the hot liquid. The turnips are now ready to go into the sterilized jars. (Incidentally, you do the same with turnip greens. Blanch the clean turnip greens until wilted, then place into clean, sterilized jars.)  

Use a canning funnel and other canning utensils to make the job easier and to help prevent burns to your precious skin. :( I have been doing this for years and occasionally still get a boo boo. Be careful.):

Using the canning funnel and a large slotted spoon, scoop out the turnips and fill each jar to the bottom ring on the canning jar neck. This allows plenty of head space for the food to expand and contract during the pressure canning process. Measure a teaspoon of canning salt and pour into the jar. Now scoop out the liquid from the turnip pot and pour over the turnips, completely covering them. Next, wipe the jar rim with a clean paper towel to ensure a secure seal. Place a hot lid and a jar band on the jar and tighten the lid securely. Set this jar aside and move on to the next jar to be filled. (Do the same for Turnip Greens.)

Pressure canning can be frightening if you have never done this before. I am not going to instruct you on the ins and outs of using the device, mainly because you should have read your manual completely before using it and because different units may require different instructions and I just don't have all the information for every unit available. Do your homework and go safely with confidence!

I can tell you that I use the Ball Blue Book for a great deal of my canning instruction, and according to the BBB, when canning turnips rutabagas, or parsnips, you should follow these guidelines: Pints process for 30 minutes and Quarts for 35 minutes, both at 10 pounds pressure.

When canning greens of any kind, follow these guidelines: Pints process for 1 hour and 10 minutes and Quarts for 1 hour and 30 minutes, both at 10 pounds pressure.

I cannot stress the importance of purchasing the right equipment and learning how to use the equipment properly before beginning any type of canning project. 

Turnips in the Raw

Finished product, ready for the pantry.

I hope you found this information helpful. If you have questions, just let me know. See Ya next time!

Canning Cranberry Sauce

Another Thanksgiving is behind us, and while most are wondering what to do with all the leftovers, I am looking at all the beautiful jars in my pantry. I filled quite a few jars with all the good things that Autumn has to offer: cranberry sauce, sweet potatoes, turnips, turkey stock, and turkey soup.
My cranberry sauce is so easy to make and easy to can up to enjoy all year. I began making my own when I was just setting up housekeeping 31 years ago. Since then, my family has come to expect homemade sauce. I can't remember the last time we opened a can from the store.
Cranberry Sauce

1 cup water
1 cup sugar
1 (12oz.) bag cranberries

Combine water and sugar in a sauce pot. Heat to boiling; disolve sugar completely. Pour in the cranberries, fresh or frozen, and allow to return to a boil. When the mixture has come to the point of a boil which can not be stirrred down, stir to loosen the juice from the berries and be careful not to let the concoction boil over. This should be watched and boiled for about 10 minutes. You will notice that the liquid will begin to jell slightly. This is the stage we have been waiting for.


Just before they begin to boil. How pretty is that?!

Now it is time to can your sauce. I should mention here that I obviously cooked more than one bag of berries. In fact, I cooked seven bags of cranberries. To adjust your recipe, simply multiply the ingredients by the number of bags you have to cook. P.S. 7 bags of cranberries will make approximately 20 half-pints with a goodly amount leftover for Thanksgiving dinner.

Canning the sauce:
wash and boil your jars to steralize them. While the jars are hot, fill with piping hot sauce, leaving a little room for headspace, and place a sterilized lid and band on them. When all your jars are filled and sealed, place them in a hot water bath canner and cover them with hot water until the water sits about an inch or so over the tops of the jars. I them put the lid on the canner and set the pot on the stove. When the pot boils begin timing the bath for 15 minutes. Be especially careful of the steam. No joke! That stuff hurts!
Remove the jars and place them on a towel until they cool off completely.



Seven bags of cranberries made 20+ jars this size!