Canned Rhubarb (stewed)

  

Quantity: For each 7-quart canner load, you need an average of 10-1/2 pounds of fresh rhubarb. For each 9-pint canner load, you need an average of 7 pounds of fresh rhubarb. A lug weighs 28 pounds and yields 14 quarts to 28 quarts — an average of 1-1/2 pounds per quart.

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

Jar size: Pints or Quarts

Instructions:

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

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

3. In a large saucepan add 1/2 cup sugar for each quart of fruit. Let stand until juice appears.

4. Heat gently to boiling.

5. Fill jars without delay; leave 1/2-inch headspace.

6. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

7. Process in a boiling water or pressure canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner

 

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft

 Hot

 Pints or Quarts

 15 min

 20 min

 25 min

Processing Times for Dial-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of:

Style of Pack

Jar Size

Process Time

0-2000 ft

2001-4000 ft

4001-6000 ft

6001-8000 ft

Hot

Pints or

Quarts

  8 min

 6 lb

 7 lb

 8 lb

 9 lb

Processing Times for Weighted-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0-1000 ft

Above 1000 ft

 Hot

 Pints or Quarts

 8 min

5 lb

 10 lb

Source: National Center for Home Food Preservation




Loading...