canning rhubarb

Name: Canning Rhubarb
Prep time: 15 min
Cook time: 40 min
Yield: 7
Cuisine: American
Ingredients: 10 1/2 pound(s) rhubarb, trimmed and cleaned; 7 - quart jars; 3 1/2 cup(s) sugar

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Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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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(1 rating)

yield 7 Quarts

prep time 15 Min

cook time 40 Min

method Canning/Preserving

Ingredients For canning rhubarb

10 1/2 lb

rhubarb, trimmed and cleaned
7

quart jars
3 1/2 c

sugar

How To Make canning rhubarb

1
Select 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.

2
In 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.
3
Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
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