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.)
Season jar with a teaspoon or half-teaspoon of salt if desired.
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.