[Sca-cooks] Pickling turnips

[Daniel Myers]

On Jun 15, 2005, at 1:09 PM, RUTH EARLAND wrote:

> There are 2 reasons some sources advise against pickling turnips.
>
> One is that they grow underground and are very likely to harbor  
> pathgenic bacteria. Sure, you're going to peel them, but you also  
> have to be really sure there are no cracks in the vegetables. It  
> isn't unusual to buy pickled turnips in an Asian or Middle Eastern  
> market and bring them home only to find that they've gone off.

Good note.  Make sure they're clean and without cracks.

> The second is that as a low acidity vegetable, they need to be  
> canned under pressure.

Yup.  I'd intended to pressure can the stuff.

Thanks!

- Doc


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  Edouard Halidai  (Daniel Myers)
  Cum Grano Salis
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