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With their creamy white color and subtly sweet, nutty flavor, parsnips are one of the most underrated root vegetables in the modern kitchen. But centuries ago, before sugar was readily available, parsnips were a prized sweetener and staple in cold-climate diets. Today, they’re making a comeback, not just on the dinner table, but in the canning pantry.
Canning parsnips allows you to take advantage of their winter harvest and store them shelf-stable for soups, stews, mashes, and more. When preserved at their peak, they hold up beautifully under pressure canning and become a reliable, nourishing addition to your home food supply.
A Brief History of Parsnips
Parsnips (Pastinaca sativa) are native to Europe and have been cultivated since antiquity and belong to the carrot plant family. Ancient Romans enjoyed them both raw and cooked, often using them as a sweetener before cane sugar reached the continent.
In the Middle Ages, parsnips were a dietary staple throughout Northern and Eastern Europe, appreciated for their ability to overwinter in the ground and develop more sweetness after frost exposure. Early American settlers brought parsnips across the Atlantic, where they thrived in colonial gardens.
Nutritional Benefits of Parsnips
Parsnips are rich in complex carbohydrates, fiber, and essential vitamins. They contain high levels of potassium, folate, and Vitamin C, making them heart-healthy and immune-supportive. Their fiber supports digestion, and the natural sugars provide an energy boost especially valuable in colder months when fresh produce is scarce.
How to Use Home-Canned Parsnips
Once canned, parsnips are more flavorful and ideal for quick additions to soups, stews, or purees. Drain and mash them with butter and herbs as an alternative to potatoes or blend them into creamy vegetable soups for natural sweetness and depth. They pair beautifully with carrots, onions, and celery in hearty winter dishes, and can even be roasted straight from the jar for a quick side.
You can use home-canned parsnips in a variety of hearty, comforting dishes. Try adding them to Beef and Barley Stew, Roasted Winter Vegetable Soup, or a creamy Parsnip and Potato Mash. They also shine in a Curried Root Vegetable Bowl or blend into a smooth Parsnip and Apple Bisque. For a rustic side, roast drained parsnips with olive oil, garlic, and rosemary, or mash them with cream and parmesan for a twist on classic mashed potatoes. Their naturally sweet, nutty flavor adds depth to any dish that calls for carrots or potatoes.
Pressure Canning Parsnips
Home-canned parsnips bring sweet, earthy comfort to the pantry and offer a unique alternative to more common root vegetables. Whether you grow your own or buy them in bulk at harvest time, preserving parsnips adds variety and nourishment to your meals – with no root cellar required.
Yields: About 7 quarts or 14 pints
Processing Time: 35 minutes for quarts and 30 minutes for pints
Ingredients
- 12 to 14 pounds fresh parsnips
- Boiling water
- Pickling salt (optional: 1 tsp per quart or ½ tsp per pint)
Instructions
- Wash, peel, and trim the ends. Cut into uniform chunks, rounds, or batons.
- Raw pack parsnips into jars, leaving a 1-inch headspace. Using a funnel, ladle boiling water to cover the parsnips, maintaining the 1-inch headspace. Add salt if desired.
- Remove any trapped air pockets and add additional hot water if necessary to maintain the 1-inch headspace.
- Wipe the jar rims with a damp washcloth dipped in vinegar. Apply lids and rings and hand tighten.
- Process in a pressure canner at 10 PSI or according to your elevation and canner type. Process quarts for 35 minutes and pints for 30 minutes.
Happy Canning!
xo
Diane, The Canning Diva
www.canningdiva.com
