This Recipe for Canning Rhubarb provides step-by-step directions and all the information you need to preserve your rhubarb.
Although freezing rhubarb is a much quicker process than canning it, if you do not have a freezer in which to store your rhubarb, or you simply prefer canning rhubarb this is the recipe for you!,
This process does takes a little effort and time, but it is VERY worthwhile!
Choose stalks that are firm, crisp, and blemish free.
If the leaves are a bit blemished, but the stalks are fine, I include those stalks as well. (Many rhubarb plants have leaves that have holes, etc., but the stalks are fine.)
Remove the leaves.
If you are planning to preserve the rhubarb immediately after harvesting it, remove the whole leaf, if you are not going to can the rhubarb the same day, then leave about 2 - 3 inches of leaf on (to help keep the moisture in the stalk so it will stay fresh and crisp longer).
It is preferable to can your rhubarb the day you harvest it, however, if you cannot can the rhubarb the same day you harvest it, keep it in the refrigerator for up to 3 days, wrapped tightly in a plastic bag.
In fact, if desired, you can also freeze your rhubarb and can it at a later date, following these same instructions, using the rhubarb in it's frozen state.
Using a cutting board, chop the rhubarb stalk into approximately 1 inch pieces.
I find you need about 2 pounds (32 ounces) of chopped rhubarb to make a 1 litre jar of rhubarb.
Wash the rhubarb with water and place in a non-reactive pan.
Add 1/2 cup sugar to each quart (about 2 pounds/32 ounces) of rhubarb (use more if desired) and let it stand to draw out juice. (approximately 1/2 hour)
Boil until tender.
Pack cooked rhubarb into jars, leaving 1/2 head space.
Process in a boiling water bath for 10 minutes.
Label and store in a dry place.
GO to the Basics of Boiling Water Bath Canning
Tips for Using Canned Rhubarb:
Use your preserved rhubarb for a delectable topping on ice cream (my daughter's favourite), yogurt, waffles, pancakes, cheesecake or pudding.
Or, use the rhubarb (this is what I use it for all winter long) as a side dish to ANY type of dinner.
If the consistency of your canned rhubarb is not thick enough for your liking, you can thicken it (and make it a crimson red(!).
For the instructions to thicken it;
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