Michigan Fresh: Using, Storing, and Preserving Turnips (HNI46)
Michigan-grown turnips are available year round, with peak season September through February.
Using, Storing and Preserving Turnips
- For roots: Just Right, Gilfeather, Golden Ball, Market Express, Purple Top, White Globe, Royal Crown, Scarlet Queen, Tokyo Cross, White Knight, White lady.
- For turnip greens: Alltop, Seven Top, Shogoin, Topper.
Storage and food Safety
- Using a vegetable brush and running water remove all soil from turnips. Turnips can be stored two weeks in refrigerator or 8 to 10 months in freezer.
- To prevent cross contamination keep turnips away from raw meat and meat juices.
- Wash hands before handling fresh produce.
- For best quality and nutritional value do not preserve more than your family can consume in 12 months.
|3-4 medium, 1 pound||2 1/2 - 3 cups cooked and mashed|
|turnip greens, 1 pound||6-7 cups raw leaves, 1 cup cooked leaves|
How to Preserve
Turnips may be canned, but usually discolor and develop strong flavor when canned.
Quarts………………… 35 minutes
Select small to medium, firm turnips that are tender and have a mild flavor. Wash, peel and cut into ½-inch cubes. Water blanch for 3 minutes. Cool promptly in cold water and drain. Pack into containers, leaving ½ inch headspace. Seal, label and freeze.
- The USDA Complete Guide to Home Canning, 2009 Revision. Agriculture Information Bulletin No. 539.
- Andress, Elizabeth and Judy A. Harrison. So Easy to Preserve. Bulletin 989, 6th edition. Cooperative Extension University of Georgia, 2014.
USDA National Center for Home Food Preservation.
How Much Should I Buy? CYFC 064. Michigan State University Extension.
Prepared by: Joyce McGarry, MSU Extension educator