Preparing: Remove tops. Wash turnips and rutabagas, peel off skin. Slice or cube.
Freezing: Prepare vegetables as above, placing in blanching basket. Submerge 1 lb. vegetables in 1 gallon boiling water. Cover, boil 2 minutes. Remove vegetables from water, immediately plunge into ice water. Cool same amount of time as blanched. Drain well. Package into moisture-vaporproof freezer containers, leave no headspace. Seal, label, and freeze up to 8 to 10 months. Cook, covered and without thawing, in a small amount of boiling salted water 5 to 10 minutes.