Preparation Select young, medium-sized rutabagas. Cut off tops, wash and peel. Cubed Cut into cubes and water blanch 3 minutes.
Cool, drain and pack, leaving 1/2-inch headspace. Seal and freeze.
Mashed Cut into chunks and cook until tender in boiling water. Drain, mash, cool and pack into containers, leaving headspace. Seal and freeze.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.