Most of the fall we have enjoyed regular pots of turnips and greens as well as Au gratin turnips. A treat that we enjoy pretty well most falls. Along with enjoying them regularly they have supplemented the pigs diet and we have shared them with family and neighbors. However Old Man Winter has found us the last couple days and the greens are a fleeting memory. O Wise One had mulched them heavily with straw and they may last for awhile but without a root cellar eventually they will freeze even with the mulch. So he has picked some and brought inside for us to eat on for the next couple weeks and me to can. With three five gallon buckets of turnips back in the laundry room I decided to can a few for eating after the fresh ones are gone. First I washed and peeled my turnips. Cut them into about 1 inch chunks and blanched them in boiling water for 3 minutes. Then drain. Place hot turnips in hot jars. You can add 1 teaspoon salt to quarts and half that to pints of desired. Cover with boiling water leaving 1 inch headspace. Remove bubbles. Wipe rims with clean wet cloth to remove and residue. Seal with warm lids and rings. Finger tighten only! Process quarts for 35 minutes at 10 pounds pressure in a pressure canner. Remove hot jars from canner and allow to sit and seal then cool overnight. Wash jars and remove rings and label then they are ready for the pantry. Another 21 jars of turnips in my pantry for winter. These can be mashed as potatoes and even mixed with mashed potatoes. My family loves these canned turnips added to a hot skillet that has cooked bacon bits and smothered onions in it. I reheat the turnips and then simply sprinkle cheese over the top and sit in a hot oven to melt the cheese for a couple minutes and serve. How does your family like their turnips? Blessings from The Holler The Canned Quilter