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Canning Parsnips Recipe

Prep Time1 hour
Cook Time30 minutes
Calories: 75kcal

Equipment

  • Cutting board
  • Pint jars
  • Pressure canner
  • Canning lids and bands
  • Jar lifter
  • Funnel
  • Stockpots for boiling water
  • Clean towel
  • Paring knife
  • Oven mitts
  • Bubble removing tool OR wooden utensil

Ingredients

  • ½ lbs parsnips per pint jar (10 lbs per canner)
  • salt optional
  • water

Instructions

  • Begin by washing your parsnips thoroughly. I did this by dumping all of my parsnips into my bathtub, since I had so many, and filling it with cool water. I let them soak as I gently scrubbed them, one by one.
    soaking parsnips in the tub
  • Once your parsnips are scrubbed clean, you can cut them into cubes, chunks, or rings. They should be about one to two inches in size. After cutting them, goa head and wash them again.
    cutting up some parsnips
  • Blanch your parsnips for approximately four minutes in boiling water. Remove them, and then dunk them immediately into an ice bath.
  • While you are cutting, washing, and blanching your parsnips, you can have another pot of boiling water going on the back of the stove. After your parsnips have been blanched, go ahead and pack the pieces into the jars. Allow for one inch in regards to headspace, then top them off with fresh boiling water, still allowing about an inch of space to remain.
  • Remove any air bubbles using a wooden or plastic bubble remover - don’t use anything made out of metal, as this can lead to breakage.
  • Fill the pressure canner with three quarts of water (or two inches) and turn on your burner.
  • Add salt to your canning jars, if desired. Otherwise, place your lids and bands onto your jars and tighten until they are fingertip tight. Wipe the jars down if there are any food particles on the outside.
  • Load your canning jars into the canner. Make sure they are secure and don’t bump around into each other. Certain models of pressure canners, like we have, allow you to double stack. Go ahead and double stack if you have enough canning jars and the pressure canner allows for it.
  • Fasten the lid on the canner and turn the heat to high. Allow the canner to steam off for 10 minutes - you will notice steam coming from the little vent in the front of the canner.
  • Once the canner has steamed off for ten minutes, add your weight (if you are using canner that has a weighted gauge) or close the petcock. This will pressurize your canner.
  • Watch the pressure of your canner carefully until it reaches 10 - 11 lbs (this depends on your type of canner). Once the pressure hits the perfect level, start timing. You will need to watch the canner closely while it’s canning your food - don’t wander away or start doing other chores outside. If the pressure wavers at all, you will need to adjust the heat. If the pressure goes too low, you must restart your timer once you get it back up at the appropriate pressure.
  • Can at 10 lbs pressure when using the weighted gauge canner or 11 lbs with a dial gauge. Remember to adjust for altitude if you are over 1000 feet.
  • When your processing time is complete, turn off the heat. Some people slide the canner off the burner, but I don’t like doing this. There is a lot of pressure built up inside the banner, and it’s very hot - you risk hurting yourself. Just turn the burner off and wait.
  • Do not open the canner until it is fully depressurized. Before opening the canner, remove the weighted gauge or open the petcock and wait an additional two minutes. Then, unscrew the pressure canner lid.
  • When you do open it, be careful, and wear oven mitts - it’s very easy to burn yourself with the steam.
  • Remove your jars with a jar lifter and place them on a towel. Do not place them on the bare counter, as this can not only leave ugly rings on your counter but it can also cause your jars to crack, as the temperature will be quite cooler.
  • Let your jars sit for 12 to 24 hours as they cool. After this time period, check the jars to see if they sealed. Don’t retighten the bands - you can remove them if you’d like. Double check that the lids sealed by pressing gently down on the lids - if they flex at all, they have not sealed and you need to put them in the fridge to eat within a week.
  • Store your parsnips in a safe, cool location. Check them regularly for spoilage!