Honestly, I don’t get a lot of questions about parsnips, but Susan wrote in the other day with a good question in search of an answer:
What is your favorite way of preserving parsnips?I do can them but do not really like the results. They taste good in soups and mashed potatoes but I would like to do more with them.
So the question is, should you can or freeze parsnips?
The National Center for Home Food Preservation suggests freezing parsnips as the best way for preservation. Do so as follows:
Select small to medium, firm turnips or parsnips that are tender and have a mild flavor. Wash, peel and cut into 1/2-inch cubes. Water blanch for 2 minutes. Cool promptly in cold water and drain. Pack into containers, leaving 1/2-inch headspace. Seal and freeze,
If you can them, they must be processed in a pressure canner. See this fact sheet from Michigan: http://msue.anr.msu.edu/uploads/files/HNI44.pdf
These are two sources that I trust for safe preservation.