Canning rutabaga

Rutabaga can be pressure canned using the same canning directions as per turnip. Here we walk through the directions provided by So Easy To Preserve (which are the same as those provided by Ball and Bernardin.)

Course Side Dish
Cuisine American
Keyword Rutabaga
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Yield 1 varies
Calories 36 kcal



  1. Wash rutabaga, then peel.
  2. Cut into cubes or chunks 3 to 5 cm (1 to 2 inches).
  3. Blanch the cubes in boiling water for 3 to 5 minutes.
  4. Pack into jars leaving 3 cm (1 inch) headspace.
  5. Top up with fresh boiling water leaving 3 cm (1 inch) headspace.
  6. Season jar with a teaspoon or half-teaspoon of salt if desired.

  7. Put lids on, put in pressure canner.
  8. 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.)
  9. Processing time: half-litre (1 US pint) jars for 30 minutes. OR 1 litre (1 US quart) jars for 35 minutes.

Recipe Notes

The reason for washing the rutabaga before peeling is to reduce the bacterial level so that you don't drive bacteria into the flesh of the rutabaga while peeling.

After peeling the rutabaga, put two pots of water on: one to blanch the rutabaga in, and one to use for bottling water. You can of course boil the canning water in a kettle, instead.