Title: Rhubarb - Stewed
Categories: Fruit Canning
Yield: 1 Recipe

None

Quantity: An average of 10-1/2 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 1-1/2 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 1/2-inch to 1-inch pieces. In a large saucepan add 1/2 cup sugar for each quart of fruit. Let stand until juice appears. Heat gently to boiling. Fill jars without delay, leaving 1/2-inch headspace. Adjust lids and process.

Process directions for canning rhubarb in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3.

Table 1. Recommended process time for Rhubarb, stewed in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min.

Table 2. Process Times for Rhubarb in a Dial-Gauge Pressure Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb.

Table 3. Process Times for Rhubarb in a Weighted-Gauge Pressure Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb.

======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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