Processing method: Pressure canner only
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: Half-litres (pints) 30 minutes; litres (quarts) 35 minutes.
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
Most people harvest parsnips in the fall and winter. This is because the cold can enhance the sweetness of the produce. Although parsnips can grow to a large size you want to harvest them young because large parsnips have a harsh, woody core. Normally 4-11 inches is a good size spectrum to aim for. You want to avoid canning parsnips with any blemishes or shriveled looking. The best ones are the ones that are firm with pointy tips. Once you got your parsnips assorted, it's time to wash them! Place them in cool water and gently scrub them clean.
When you're done with that you can start to peel, and cut them. Cut them into cubes, chunks, or rings (1-2 inches) then wash them again. Next, blanch your parsnips in boiling water for 3-5 minutes.
After that go ahead and pack them into your jars leaving one inch of headspace. Top off with fresh boiling water while leaving the same 1 inch of headspace. If desired, season the jar with a teaspoon or half a teaspoon of salt (this is optional).
Put your Denali lids and rings on and tighten until they are fingertip tight, wipe down your jars if there's any external residue. Now you are ready to put them in the pressure canner. Can at 10 lbs pressure when using the weighted gauge canner or 11 lbs with a dial gauge. Remember to adjust for altitude if you are over 1000 feet. Processing time: Half-litres (pints) 30 minutes OR litres (quarts) 35 minutes. When you are done processing, turn the heat off, wait for the pressure to come down, and for it to cool down.
Once it is fully depressurized, remove the weighted gauge or open the petcock and wait an additional two minutes before opening the pressure canner lid. Be careful not to burn yourself with the steam. Remove your jars from the canner with your jar lifter and place them on a towel, staying away from a cool counter will prevent any cracks from forming on the jar.
Let the jars sit for 12-24 hours to cool down. Finally check if they have been sealed properly, if so then you're good to store them away in a cool location! Your canned parsnips will last for a year or more when stored properly (preferably in a basement, pantry, or root cellar).