Rutabaga is one of the best root vegetables for winter storage. With consistent care, raised-bed or container-grown rutabagas produce smooth, sweet roots that can last for months if preserved properly. Over the years, I’ve tested multiple preservation methods—freezing, fermenting, and canning—and learned which techniques maintain flavor and texture best.

Here’s how I preserve rutabagas successfully.

Table of Contents

🥶 Freezing Rutabaga

1. Prepare the Roots

Peel and cut into ½–1 inch cubes.
Blanch in boiling water for 3 minutes, then plunge into ice water to stop cooking.

2. Freeze

Spread cubes on a tray until frozen solid.
Transfer to freezer bags or containers; remove as much air as possible.
Label with date; frozen rutabaga lasts up to 12 months.

My experience: Blanching preserves the sweetness and prevents the cubes from turning mushy when thawed.

🥗 Fermenting Rutabaga

1. Shred or Cube

I cut rutabaga into thin matchsticks or small cubes.

2. Brine

Mix 2 tablespoons salt per quart of water.
Submerge rutabaga completely in brine.

3. Ferment

Cover loosely to allow gases to escape.
Keep at 65–70°F for 5–10 days, tasting daily.
Store finished ferment in the fridge; it lasts several months.

My experience: Fermented rutabaga develops a tangy, sweet flavor perfect for winter slaws and side dishes.

🥫 Canning Rutabaga

1. Prepare

Peel and cube rutabaga.
Boil for 2–3 minutes before packing.

2. Pack and Process

Use hot water bath or pressure canner (pressure canning recommended for safety).
Fill jars leaving 1-inch headspace.
Process according to your canner’s instructions (usually 90 minutes at 10–15 PSI, depending on altitude).

My experience: Pressure canning preserves rutabaga for a year or more while keeping flavor and texture intact.

💡 Tips From My Garden

Always select smooth, blemish-free rutabagas for preservation.
Harvest at 3–5 inches for optimal sweetness; overmature roots can be fibrous.
Store harvested roots in a cool, dark place until ready to preserve.
Experiment with seasoning in fermented or canned batches—caraway, juniper, or garlic work beautifully.