How to Store Fresh Rutabagas

Look for rutabagas that are heavy for their size and have smooth, blemish-free skin. The flesh should be firm and creamy white. Avoid rutabagas that are soft, spongy, or have any signs of damage.

2. Store rutabagas in a cool, dark place.

Rutabagas can be stored in the refrigerator or in a root cellar. The ideal storage temperature is between 32 and 40 degrees Fahrenheit. If you are storing rutabagas in the refrigerator, place them in the crisper drawer.

3. Keep rutabagas dry.

Rutabagas should be kept dry to prevent them from rotting. If the rutabagas are wet, pat them dry with a paper towel before storing them.

4. Store rutabagas for up to 2 months.

Rutabagas can be stored for up to 2 months under ideal conditions. However, they will start to lose their flavor and nutrients after a few weeks.

5. Check rutabagas regularly for signs of spoilage.

Rutabagas should be checked regularly for signs of spoilage, such as soft spots, mold, or discoloration. If you notice any signs of spoilage, discard the rutabagas immediately.

Here are some additional tips for storing rutabagas:

- If you are storing rutabagas for a long period of time, you can blanch them before freezing. To blanch rutabagas, bring a pot of water to a boil and then add the rutabagas. Boil the rutabagas for 2-3 minutes, or until they are tender. Drain the rutabagas and immediately place them in an ice bath. Once the rutabagas are cool, pat them dry and store them in a freezer bag. Blanched rutabagas can be stored in the freezer for up to 6 months.

- Rutabagas can also be stored dried. To dry rutabagas, cut them into thin slices and place them on a baking sheet. Bake the rutabagas at 100 degrees Fahrenheit for 12-24 hours, or until they are completely dry. Dried rutabagas can be stored in an airtight container in a cool, dark place for up to 1 year.

- Rutabagas can also be stored canned. To can rutabagas, wash and peel the rutabagas. Cut the rutabagas into 1-inch cubes. Place the rutabaga cubes in a large canning pot and cover them with water. Bring the water to a boil and then reduce the heat to medium-low. Simmer the rutabagas for 10 minutes, or until they are tender. Drain the rutabagas and immediately pack them into clean canning jars. Cover the jars with lids and process them in a boiling water bath canner for 10 minutes.