Turnip and Potato Frittata Canning Recipe: A Delicious and Easy Way to Preserve Frittata

Turnip and potato frittata canning is a fantastic way to preserve a savory, nutritious meal that’s ready when you are.

This homemade frittata is packed with tender potatoes, earthy turnips, and flavorful seasonings, all nestled in a fluffy egg base.

How to Make Canned Turnip and Potato Frittata?

This recipe uses fresh potatoes and turnips, eggs, and a blend of seasonings to create a rich and hearty frittata. By following safe pressure canning methods, you can store this dish long-term and enjoy a homemade meal at any time.

Ingredients

Base Ingredients:

• 4 large russet potatoes, peeled and diced

• 2 medium turnips, peeled and diced

• 8 large eggs

• 1 cup milk (or dairy-free milk alternative)

• 1/2 cup grated cheese (cheddar or your favorite cheese)

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp smoked paprika

• 1/2 tsp salt

• 1/4 tsp black pepper

For Canning (After Cooking):

• Sterilized quart or pint jars with lids and rings

Preparation Time

Prep Time: 20 minutes

Cook Time: 25 minutes

Canning Time: 70 minutes (quart jars), 60 minutes (pint jars)

Total Time: Approximately 2 hours

Step-by-Step Instructions

1. Prepare the Ingredients

   • Preheat your oven to 375°F (190°C).

   • Wash, peel, and dice the potatoes and turnips into even-sized pieces.

   • In a large skillet, heat olive oil over medium heat, then add the diced potatoes and turnips. Sauté for 10 minutes until they are tender and slightly golden.

2. Make the Frittata Base

   • In a large bowl, whisk together eggs, milk, grated cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper.

   • Once the potatoes and turnips are cooked, stir the egg mixture into the pan, ensuring even distribution of the vegetables. Cook on low heat for 5-7 minutes until the edges start to set, then transfer to the oven and bake for 15-20 minutes until fully cooked and golden on top.

3. Fill the Jars

   • Once the frittata has cooled slightly, cut it into small pieces that can fit easily into your canning jars.

   • Ladle the frittata into sterilized jars, leaving about 1-inch headspace.

   • Remove air bubbles and wipe jar rims clean with a damp cloth. Secure lids and rings tightly.

4. Pressure Can the Frittata

   • Place the jars in a pressure canner.

   • Process at 10 PSI for 60 minutes (pints) or 70 minutes (quarts).

   • Allow the pressure to release naturally before removing the jars from the canner.

Storage & Shelf Life

Pantry Storage:

• Store sealed jars in a cool, dark place for up to 12 months.

Refrigeration (After Opening):

• Once opened, refrigerate and consume within 3-4 days.

Serving Suggestions

Reheating Instructions:

• Pour the frittata into a pan or microwave-safe dish and reheat over medium heat.

Pairing Ideas:

• Serve with a light salad or grilled vegetables for a balanced meal.

• Pair with toasted bread or biscuits for a comforting breakfast or brunch.

Portion Guide:

• 1 person: 1/4 of a pint jar

• 4 people: 1 quart jar

Allergy Guide

Dairy-Free:

• Omit cheese or use a dairy-free alternative.

Gluten-Free:

• This recipe is naturally gluten-free.

Homemade canned turnip and potato frittata is a convenient and nutritious meal option. With proper canning techniques, you can enjoy a warm, delicious dish anytime, making meal prep effortless and satisfying!