1. Select young, medium-size rutabagas.
2. Cut off tops, wash and peel.
- Cubed - Cut into 1/2-inch cubes and water blanch 3 minutes. Cool, drain, pack into containers 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.
Water blanching: 2 minutes
So Easy to Preserve, 5th ed, 2006