Canning Rhubarb With Sugar Recipes
CANNING RHUBARB WITH SUGAR
Storing great quantities of rhubarb chunks frozen in the freezer can be a challenge, as the bags are very bulky. Storing the rhubarb as home-canned instead can be very space efficient.
Provided by Healthy Canning
Categories Dessert
Time 1h30m
Number Of Ingredients 3
Steps:
- Trim off and discard leaves. Wash stalks; cut into pieces about 3 cm (1 inch) in size. This is a rough guide; no need to be exact.
- Measure out by volume how much rhubarb you have, and place into large pot off the heat.
- For each litre / quart volume (400 g / 3/4 pound weight) of rhubarb you have placed in the pot, add about 100 g (1/2 cup) of sugar. [You do not have to be precise down to the micron: the key control factors for safety here are acidity and heat processing.]
- Stir sugar in, let pot stand off the heat.
- When some juice has appeared, put pot on stove over medium-heat, stirring frequently, and raising heat as more juice appears.
- Heat the mixture slowly to a boil.
- When it is boiling, the rhubarb will have been heated enough for packing. Don't cook it past that. You want stewed rhubarb pieces, not syrup.
- Pack the boiling hot rhubarb into ready jars, trying to ensure that each scoop has a roughly equivalent amount of solids and juice.
- Leave 2 cm (1/2 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner .
- Process either half-litre (US pint) or litre (US quart) jars for 15 minutes. Increase time as needed for your altitude.
Nutrition Facts : ServingSize 250 g, Calories 53 kcal, Carbohydrate 12 g, Protein 2 g, Sodium 8 mg, Fiber 2 g, Sugar 5 g
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- Remove and discard the leaves. Wash the stalks and remove the knobbly ends. Chop into pieces, about 1.5–2 cm/ 0.6-08-inches thick. Place in a large pot and add the sugar. Let stand until some liquid is released, about 20-30 minutes.
- Bring to a boil, stirring often. As soon as it boils turn off the heat. If you cook it for longer the pieces will break. Pack immediately into sterilized and still hot jars, leaving about 3 cm/ ½-inch headspace. Make sure that each jar contains roughly equal amounts of rhubarb and liquid. Wipe the rims of the jars with kitchen paper. Be thorough, otherwise, the jars will get moldy. Put the lids on.
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