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Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Canning stewed rhubarb

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rhubarbVegetables and Herbs

Canning stewed rhubarb

William Schafer



An average of 10½ pounds is needed per canner load of 7 quarts. An average of 7 pounds is needed per canner load of 9 pints. A lug weighs 28 pounds and yields 14 to 28 quarts – an average of 1½ pounds per quart.


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


  1. Trim off leaves.
  2. Wash stalks and cut into ½ inch to 1 inch pieces.
  3. Add ½ cup sugar for each quart of fruit in a large saucepan. Let stand until juice appears.
  4. Heat gently to boiling.
  5. Fill jars without delay, leaving ½ inch headspace.
  6. Remove air bubbles and wipe jar rims.
  7. Adjust and process.

Process times and methods


Rhubarb-Stewed. National Center for Home Food Preservation

Related resources:

Freezing Rhubarb with Syrup: Step-by-Step Directions
Freezing Rhubarb Dry Pack – No Sugar: Step-by-Step Directions

Revised by Suzanne Driessen 2017

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