• 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:
Blanching Time for Drying
Below 5,000 ft. 5,000 ft. and above
3 1/2-4 1/2 minutes 4 1/2-5 1/2 minutes


  • 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.