Canning rhubarb

Yield: 1 servings

Measure Ingredient
2 pounds Makes 1 quart

You'll need about ½ to 1 cup of sugar for each quart of rhubarb. The exact amount depends on the sweetness of the rhubarb and your taste.

If you prefer, can it with a minimum amount of sugar, and add the sugar to taste when you serve it. You'll need the basic equipment and a large bowl.

1. Choose tender, nicely colored stalks, Discard leaves.

2. Wash rhubarb well, trim off ends, but don't peel.

3. Cut stalks into 1 inch lengths.

4. In a large bowl, mix ½ to 1 cup sugar with each quart of cut rhubarb. Let stand 3 to 4 hours for juice to develop.

5. Organize and prepare equipment and work area.

6. Heat rhubarb and any juice left in bowl to boiling. Pack into hot jars to within ½ inch of tops. If you run out of syrup, use boiling water to fill the jars to within ½ inch of tops of jars.

7. Run a slim, non metal tool down along the inside of each jar to release air bubbles.

8. Add additional syrup or boiling water, if necessary, to fill to within ½ inch of tops of jars.

9. Wipe tops and treads of jars with a damp clean cloth.

10. Put on lids and screw bands as manufacturer directs.

11. Process in a boiling water bath for 10 minutes.

12. Follow basic steps for boiling water bath canning, 10 through 19.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-07-95

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