AmazinglyBlessed

What I do with all those turnips!

font-family: Georgia, verdana, arial, serif; 08:17 PM, Wednesday, January 3, 2007 .. Posted in Stocking the Pantry .. 6 comments .. Link

There is interest in learning to process turnips, so here's what I will do with my bounty.

To can turnips:

Wash and prepare for cooking. Cut into desired size pieces.
Cover vegetables in cold water. Bring to a boil and boil for three minutes.
Pack hot vegetables into hot jars, leaving one-inch headspace.
Ladle boiling water over the vegetables. Be sure to leave a one-inch headspace.
Remove all air bubbles from the jar. A table knife or thin spatula pushed down along the sides of the jar can help with this process.
Adjust two-piece lids.
Process in pressure canner at 10 pounds of pressure (30 minutes for a pint and 35 minutes for a quart).

Turnips can also be cultured like sauerkraut. I'll make my kraut with shredded turnips and some onions.

To make sauerruben in a crock, use the same procedures as in making sauerkraut. Choose turnips that are young, tender, sweet and juicy. They should be freshly harvested. Wash well and remove all the green tops. Do not peel. Shred finely or grind.
For five pounds of shredded turnips, use three tablespoons of pickling salt. Layer the turnips and salt in a foodgrade container, such as a stone crock or plastic bucket. Cover with a lid or plate and top with a weight. This should cover the turnips completely to exclude air and help form brine during fermentation. Ferment at room temperature for about 6 to 8 weeks.
To can sauerruben, use the same procedures to can sauerkraut.

Tantalizing Turnips, a great turnip pdf file!
http://www.uaf.edu/coop-ext/publications/freepubs/FNH-00463.pdf

There Deanna, this should help you considering you've never eaten a turnip in your life! Well here's one just for you.

Roast and turnips:

Place a nice roast of deer, lamb, goat or beef in a large oven pan. Rub a little olive oil and season well with garlic, salt, pepper and Rosemary. Cut in quarters medium potatoes, turnips, onions and cut carrots in big chunks. Place the veggies all around the roast. Season the veggies to taste and cover the lot with aluminum sheet. Cook at 375 until done, according to taste. That's our favorite way to eat root veggies. That goes for sweet potatoes too: cut lengthwise, place cut side down, add a few pats of butter, cover with aluminum sheet and bake. They are sosweet and tender. Yum!

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10:24 PM, Wednesday, January 3, 2007 .. Posted by HandsNHearts
You are such a sweetie to think of me :o) I'm honored :o)
Ok....now I suppose I HAVE to try them and post something about how they are, heh?
Dare I mention I was totally unaware of black-eye peas until moving here to the South? And grits...well, I remember a sitcom way back when and the waitress always said something like "kiss my grits" when irked.....that didn't xplain 'grits' at all, but it was all I know of the word.

I'm going to be shunned in homesteading circles now, aren't I? LOL
Deanna

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08:05 AM, Thursday, January 4, 2007 .. Posted by Kitty
Thanks, I'm heading off to the kitchen lol.
Kitty

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05:58 PM, Saturday, January 6, 2007 .. Posted by Andrea
Saturday, January 6, 2007 - Untitled Comment
Posted by blessedmama

...or more people would keep livestock. I'm not against vegetarianism, everyone's free to their beliefs, but it's not the only answer to the unsanitary conditions found in the commercial meat industry. Isn't clean meat the goal of most homesteaders?

Christina

**It may be the goal of some homesteaders, Christina. With this homesteader, the goal is no meat at all. :-)

If you look into slaughterhouse practices, there's more at issue than uncleanliness. There's horrible cruelty as well. Just not good. :```-( Peace~ Andrea**

http://www.vegetarianhomesteaderwomen.com

Meat

06:44 PM, Saturday, January 6, 2007 .. Posted by maa
I was reading the comment about meat.
I like to eat meat and I don't want to depend on a slaughter house to provide it for me.I have been to several of our local meat processors and they are not clean.
One of the main reasons we are homesteaders is so we can grow our own meat and butcher it ourselves.
maa's mom

hello

02:38 PM, Monday, January 8, 2007 .. Posted by jocelyndixon
Your recipe sounds WONDERFUL! I've never had turnips...hmmm...

I added you to my friends and welcome you to stop by!

God bless!

Jocelyn

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09:03 PM, Tuesday, January 9, 2007 .. Posted by HandsNHearts
well, I will be testing the turnips in roast tomorrow. We had a major freezer hiccup and I have to cook up 2 huge venison roasts and a huge backstrap tomorrow....
wish me luck with the turnips! :o)
Deanna