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Canning Rhubarb

Russ Myers


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.

★★★★★ 1 vote
7 Quarts
15 Min
40 Min


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

How to Make Canning Rhubarb


  • 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.

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About Canning Rhubarb

Main Ingredient: Vegetable
Regional Style: American

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