Canning Rhubarb

Russ Myers

By
@Beegee1947

For a sweet treat anytime, make sure to learn how to can rhubarb. This sweet stalk is harvested from late spring through the end of summer and can be stored for months to come.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
7 Quarts
Prep:
15 Min
Cook:
40 Min
Method:
Canning/Preserving

Ingredients

10 1/2 lb
rhubarb, trimmed and cleaned
7
quart jars
3 1/2 c
sugar

Step-By-Step

1Select young, tender, well-colored stalks from the spring or late fall crop.

Trim off leaves. Wash stalks and cut into 1/2-inch to 1-inch pieces.

2In a large saucepan add 1/2 cup sugar for each quart of fruit. Let stand until juice appears. Heat gently to boiling. Fill hot jars without delay, leaving 1/2-inch headspace.

3Remove air bubbles and adjust headspace if needed.

Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American