Parsnip can be safely canned at home using a pressure canner.
Some people say they don’t like the taste afterwards; but some parsnip lovers counter that those people probably didn’t like the taste of parsnip before much, either.
Delicious as part of a mash including home-canned carrot and squash.
Jar size choices: Either 1/2 litre (1 US pint) OR 1 litre (1 US quart)
Processing method: Pressure canning only
Headspace: 3 cm (1 inch)
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: Half-litres (pints) 30 minutes; litres (quarts) 35 minutes.
Serving size: 100 g (1 cup)
Fat: .3 g
- Boiling water
- Salt sub (optional)
- Wash parsnip, then peel.
- Cut into cubes or chunks 3 to 5 cm (1 to 2 inches), and wash again.
- Blanch the cubes in boiling water for 3 to 5 minutes.
- Pack into jars leaving 3 cm (1 inch) headspace.
- Top up with fresh boiling water leaving 3 cm (1 inch) headspace.
- Season jar with a teaspoon or half-teaspoon of salt or non bitter, non-clouding salt sub if desired.
- Put lids on, put in pressure canner.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: Half-litres (pints) 30 minutes OR litres (quarts) 35 minutes.
Processing guidelines below are for weighted-gauge pressure canner.
|Jar Size||Time||0 to 300 m (0 - 1000 feet) pressure||Above 300 m (1000 ft) pressure|
|1/2 litre (1 US pint)||30 mins||10 lbs||15 lb|
|1 litre (1 US quart)||35 mins||10 lbs||15 lb|
How to pressure can.
When pressure canning, you must adjust the pressure for your altitude.
- The reason for washing the parsnip before peeling is to reduce bacterial level so that you don’t drive bacteria into the flesh of the parsnip while peeling.
- After peeling the parsnip, put two pots of water on: one to blanch the parsnip in, and one to use for bottling water. You may of course boil the canning water in an electric kettle, instead.
Serving size: 100 g (1 cup, cubes)
No-added salt version
Per 100 g (1 cup):
- 75 calories, 10 mg sodium.
- Weight Watchers PointsPlus®: 2 points
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
Cooking with canning recipes