• When possible, preserve fresh, locally-grown rutabaga for the best quality and nutritional value.
• Know when fresh rutabaga is available in your state with this seasonal food guide.

• If this is your first time drying or it has been awhile, it is recommended that you read General Drying Information before beginning.  

1. Selection & Ingredients

• Choose firm, round rutabagas. 

2. Equipment

• Clean, food-grade dehydration equipment or oven with drying trays or racks that allow for good air circulation.
  • Many types of food dehydrators can be used and are explained in detail in Food Dehydrators.
• Large covered cooking pot (for blanching)
• Metal blanching basket, cheesecloth or mesh bag (for blanching vegetables prior to drying)
• Colander, strainer or slotted spoon 
• Large bowl (for cooling blanched vegetables in ice water)
• Hot pads
• Storage containers
  • Clean, dry home canning jars, plastic freezer containers with tight-fitting lids or plastic freezer bags
  • Vacuum packaging is also a good storage option
• Cutting board
• Knife
• Timer or clock

3. Prepare Ingredients

• Wash, remove tops and peel. Cut into slices 1/4-1/2" thick.
• Fill large cooking pot with 1 gallon of water and bring to a rolling boil.
  • If desired, add 1 teaspoon (4 grams) citric acid to the water as anti-microbial agent.
• Put no more than four cups of the vegetable pieces in a blanching basket, or a piece of cheesecloth or cloth mesh bag with ends secured.
• Lower vegetable bag into boiling water, making sure water covers the vegetables.
  • Shake bag so hot water reaches all pieces, if necessary.
  • Blanch for time shown in table below for your elevation:

• Start timing as soon as water returns to a boil. 
• Monitor heat to ensure continuous boiling.
• Remove vegetables from boiling water and submerge briefly in a large bowl of ice, only long enough to stop the cooking action.
  • NOTE: Do not cool to room temperature.
• Drain on paper towel or cloth.

4. Dry

• Arrange blanched rutabaga in single layers on drying trays.
• Dry at 140° F in an oven or dehydrator.  
• If necessary, turn large pieces over every 3 to 4 hours during the drying period.
  • Vegetables can scorch easily toward the end of drying, so monitor more closely as drying nears completion.
  • Dried rutabagas should be brittle.

5. Store

• Store dried rutabagas in moisture-vapor-proof storage containers or bags.
• Label packages with name of product, date and method of pretreatment and drying.
• Store in a cool, dry, dark place or in the refrigerator or freezer.
  • Properly stored, dried vegetables keep well for six to 12 months.
  • Discard foods that have off odors or show signs of mold.