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Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Canning Stewed Rhubarb

rhubarbVegetables and Herbs

Canning Stewed Rhubarb

William Schafer, Food Technologist — Department of Food Science and Nutrition

Revised 2010 by Deb Botzek-Linn, Extension Educator — Food Safety.

Recipe

Quantity: 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.

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

Procedure: Trim off leaves. Wash stalks and cut into ½ inch to 1 inch pieces. In a large saucepan add ½ cup sugar for each quart of fruit. Let stand until juice appears. Heat gently to boiling. Fill jars without delay, leaving ½ inch headspace. Remove air bubbles. Wipe jar rims. Adjust and process.

Recommended Process:
Boiling-Water Bath
Pints or Quarts – 20 minutes

Process directions for canning rhubarb in a dial-gauge or weighted-gauge canner are given on the Canning fruit and fruit products page.

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