There are a few vegetables that always make their way into my garden because of their storage potential. Some of the vegetables that are excellent for storage include certain varieties of: Pumpkin, Squash, Rutabaga, Green Beans, Carrots, and Turnip. Now, some of these are great when stored in their original form. Turnip can be stored whole in a root cellar or other similar environment for several months (or even longer). But, for the most part, I prefer to can my Turnip. I highly recommend that you do yourself a favor, and pressure can Turnip Roots for storage. It is a great way to use up the last of those root vegetables in your garden before the ground freezes up.
Since I homeschool during the winter, I like to eliminate as much of my meal prep time as possible. Taking a jar of canned Turnip out of the cupboard, and heating it up is quick and easy. While going to the root cellar, picking out a turnip, washing it, peeling it, cutting it, and cooking it is much more time consuming. (Although, it is definitely possible that both the nutrition and flavor are better with this second option).
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