By now, your Turnips, Kohlrabi, and Beets should be safely tucked away, but just in case, you should collect the last of them now. If you let them get too big, they just get tough.
The new thing to watch for though is Rutabaga.
My trusty preserving book says that Rutabagas are not recommended for pressure canning. It says it's better to keep them is cold storage. However, it does give canning instructions. Once again, I wish I had a root cellar.
Pressure Canning: (I use pints)
- Wash and peel.
- Cube or slice.
- Cover with boiling water and boil for 3 minutes
- Drain, reserving liquid.
- Pack into jars and cover with the hot liquid, leaving 1 inch at the top.
Remember what I said about following canner directions.
- Harvest while tender. Avoid any that are too big
- Wash and Trim
- Peel and slice or dice into 1/2 inch pieces or smaller
- Blanch in boiling water for 3 minutes or in steam for 4 minutes
It's kind of exciting to be accumulating so many goodies, isn't it