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How to Can Rhubarb

This recipe for How to Can Rhubarb is a method used when you don’t have room in your freezer, you don’t have a freezer, or if you just like the taste of canned rhubarb.

rhubarbIt is a shame that rhubarb is at its best in Springtime, but there are various ways to preserve that fresh-picked taste, so you can enjoy rhubarb during the off seasons too.

How to Can Rhubarb:

Select stalks that are tender and bright red. Discard the leaves and green parts. It’s best to cut off the stalk ends closest to the ground, by about 1 – 2 inches. For canning, wash and place the stalks in a large pan of cold water to soak for about 1/2 hour, before beginning the canning preparations.

Type: Canning Recipe

Maceration Time: up to 3 1/2 hrs
Cook Time: 10 – 15 min
Process Time: 15 min
Cool & Seal Time: 24 hrs

Ingredients:

  • Note: For each quart of rhubarb, you will use 1 cup of sugar.
  • rhubarb - en.wikipedia.org/wiki/File:Rheum_rhabarbarum.2006-04-27.uellue.jpgfresh rhubarb – washed, soaked, drained
  • sugar
  • water

Instructions:

  • Note: Hot, washed, rinsed and sterilized jars should be ready to fill.
  1. Cut the drained rhubarb into 1 inch segments and place into a large pot, measuring quart by quart as you go, without crowding.
  2. Combine each quart of chopped rhubarb in the pot with 1 cup of sugar.
  3. Allow rhubarb to stand in a cool area until the juices flow, – but not longer than 3 1/2 hrs. * Note: The rhubarb should be stirred occasionally during this time.
  4. Slotted Serving Spoon by Oneida - shop.cookingwithkimberly.comThen, slowly bring the contents of the pot to a boil, and simmer for an additional 5 min. Pack the hot rhubarb into hot jars, using a slotted spoon, and leave a head-space of 1/2 inch at the top of each jar. * Tip: If needed, and there isn’t enough juice, you may add some boiling water to the fruit. Apply clean, sterilized lids on the jars.
  5. Using a large processing pot containing just enough boiling water to barely cover the tops of the jars, place the hot, sealed jars of fruit into the processing pot, and process the fruit-filled jars for 15 min.
  6. Remove the jars from the processing pot and place on a towel, cover jars with another towel and allow them to come to room temperature in this location. * Tip: I like to leave the jars here for another 24 hrs before transferring the canned rhubarb to a cool, dry, dark location, like a fruit cellar, if you have one. If not, make sure the storage area is dry & cool.

Now, that’s how to can rhubarb, and you are ready to enjoy this delicious stuff any time of year you desire.


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Author: Ingrid Turner

Ingrid Turner from IngridTurnerToday.com, is a blogger, writer, grandmother, mother, cancer survivor and all around sparkling human being. From cooking, crafts, seniors’ issues, cancer, health, pets, gardening & the like, she entertains us in her writings. Ingrid is also a regular on her daughter's cooking show, “Cooking with Kimberly” @ CookingWithKimberly.com. Website Facebook Twitter YouTube

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