Home-canned rhubarb is an easy way to preserve rhubarb right on the pantry shelf.
Provided by: EasyRecipesCooking.com
Total time: 2 hours 30 minutes
Prep time: 2 hours
Cook time: 15 minutes
|Sugar * see notes|
- Wash the rhubarb and remove any leaves and the base of the stalks.
- Chop rhubarb stalks into pieces, roughly 1/2 inch to 1 inch long.
- Measure the rhubarb. For every quart (4 cups), add 1/2 cup of sugar. Note that a quart of rhubarb weighs roughly 2 pounds, so you’ll need 1/4 cup of sugar for every pound of prepared rhubarb.
- Allow the rhubarb to macerate in the sugar for 1 to 2 hours, stirring occasionally. When the rhubarb has released its juices and dissolved all the sugar, it’s ready for the next step.
- Prepare a water bath canner for hot pack canning (preheated to about 180 degrees F). Prepare jars and rings.
- Place the macerated rhubarb into a stockpot and slowly bring it up to a gentle boil. As soon as it begins boiling, remove from heat and ladle into prepared jars leaving 1/2 inch headspace.
- Process in a water bath canner for 15 minutes (below 1,000 feet in elevation) for both pints and quarts. See notes for higher elevations.
- Remove jars from the canner and allow them to cool completely on a towel on the counter. Check seals after 12-24 hours and store any unsealed jars in the refrigerator for immediate use.