Turnip Tops
Ingredients
Directions
Prepare
Cut off the stems of the turnip tops and wash them well to remove all grit.
Crisp the turnip tops in cold water.
Blanch the turnip tops in boiling water for 2 minutes.
Pack and process
Place the blanched turnip tops in cans.
Prepare a brine with 2 lbs of salt and 12 gallons of water, then hot dip the cans in the brine.
Cap the cans and process them for 20 minutes at 240°F (115°C).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Turnip tops
- Provide the leafy body and mild, slightly bitter flavor that the pickling brine seasons.
- Salt
- Seasons the greens and helps preserve them by limiting microbial growth in the brine.
The step that matters
Cap the cans and process them for 20 minutes at 240°F (115°C). Heat must penetrate the whole can to destroy spoilage microbes and seal in safety. Too little time or temperature can leave live microbes that spoil the contents later.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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