How to Store Rutabaga
Rutabaga is a long-keeping storage crop when harvested mature and kept cold and moist. It stores better than many smaller brassica roots.
Best storage conditions
Store at 32 to 36 F with very high humidity, around 95 percent. Keep it dark in a root cellar or cold refrigerator.
How long it keeps
Usually 2 to 4 months, and sometimes longer in very good root cellar conditions.
Storage methods
Trim tops, keep roots dry, and avoid washing before storage unless you dry them well. Store in perforated bags or boxes, or pack in damp sand for cellar storage. A food-grade waxed surface from market rutabagas is common, but homegrown roots do not need added wax for short storage.
Freezing & preserving
Freeze after peeling, cutting, and blanching. Rutabaga can also be dried for soup mixes. For canning, use tested USDA or NCHFP recipes, and because it is low-acid it requires pressure canning.
Tips
Use bruised roots first. Prevent shriveling by maintaining high humidity.
General home-storage guidance. For home canning and preserving safety, follow USDA and National Center for Home Food Preservation (NCHFP) guidelines. Page updated Aug 4, 2026.