If it hasn't frosted yet, the potatoes can still keep going. They're pretty durable. If it has, and you find yourself a little swamped, lay sheets of plastic over these rows and get them dug up as soon as possible.
My trusty preserving book says that parsnips are not recommended for pressure canning. It says it's better to keep them is cold storage. However, it does give canning instructions. I really wish I had a root cellar.
- 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.
- Choose smooth and tender roots
- Remove tops, peel and wash
- Chop or slice
- Blanch in boiling water for 3 minutes or in steam for 3 minutes
- Scrub and slice
- Immediately drop into 1/2 gal water with 1T of vinegar and 1T salt
- As soon as harvest has been added to the water solution, rinse quickly and place in a pot
- Cover with boiling water, boil for 2 minutes
- Drain and reserve liquid
- Pack in jars to within 1 inch of the top
- Cover with reserved liquid
My trusty preserving book did not have directions for freezing. Might not be a good idea.
It's almost over