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Yield: 7 to 9 pint jars
Making and canning your own rhubarb is quite easy.
The most important step! Choose firm, tender, well-colored stalks with good flavor and few fibers. The color should be appropriate for the variety of rhubarb: some should be all red when they are ripe, others are still largely green. If you don't know, ask the farmer or grocery.
You can pick your own, or buy them at at farm market or the grocery store. For very large quantities (more than a few bushels), you'll find that real* farmer's markets, like the Farmer's Market in Forest Park, Georgia have them at the best prices.
You can freeze any quantity of rhubarb.
* - not the cutesy, fake farmer's markets
that are just warehouse grocery stores that call themselves farmer's
I'm sure you can figure out how to wash the rhubarb in plain
cold or lukewarm water.> Just rub the dirt of with your fingers,
under running water.
varieties differ - if the type you have has a tough outer skin, peel it off.
You can tell if it is tough if it peels off easily as a thin skin.
then need to remove the ends of the rhubarb -
tough part that connects to the plant (as show at left) and then dice the
stalks into 1/2 inch pieces.
Step 3 - Wash the rhubarb
Step 4 - Cut up the rhubarb
I'm sure you can figure out how to wash the rhubarb in plain cold or lukewarm water.> Just rub the dirt of with your fingers, under running water.
Rhubarb varieties differ - if the type you have has a tough outer skin, peel it off. You can tell if it is tough if it peels off easily as a thin skin.
You'll then need to remove the ends of the rhubarb - the tough part that connects to the plant (as show at left) and then dice the stalks into 1/2 inch pieces.
In a large saucepan add 1/2 cup sugar for each quart of fruit. Let it stand until juice appears, usually about a half hour.
Heat gently the rhubarb / sugar mixture to boiling.
Lids: put the lids into a pan of hot water for at least several minutes; to soften up the gummed surface and clean the lids.
Fill them to within 1/4-inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Then put the filled jars into the canner!
This is where the jar tongs come in really handy!
Keep the jars covered with at least 2 inches of water. Keep the water boiling. See the chart below for altitude adjustment to processing times, if you are not in the sea level to 1,000ft above sea level range.Process directions for canning rhubarb in a boiling-water, a dial, or a weighted-gauge canner are given in the tables below:
|Recommended process time for Rhubarb, stewed in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
|Hot||Pints or Quarts||15 min||20||25|
|Process Times for Rhubarb in a Dial-Gauge Pressure Canner.|
|Canner Pressure (PSI) at Altitudes of|
|Style of Pack||Jar Size||Process Time (Min)||0 - 2,000 ft||2,001 - 4,000 ft||4,001 - 6,000 ft||6,001 - 8,000 ft|
|Hot||Pints or Quarts||8||6||7||8||9|
|Process Times for Some Acid Foods in a Weighted-Gauge Pressure Canner.|
Canner Pressure (PSI)
at Altitudes of
|Style of Pack||Jar Size||Process Time (Min)||0 - 1,000 ft||Above 1,000 ft|
|Hot||Pints or Quarts||8||5||10|
Lift the jars out of the water with your jar lifter tongs and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.
Once cooled, they're ready to store. I find they last up to 12 months. But after about 6 to 8 months, they get darker in color and start to get runny. They still are safe to eat, but the flavor and texture aren't as good. So eat them in the first 6 months after you prepare them! Another trick is to keep the uncooked rhubarb or other fruit in the freezer and make and can the as needed, so it's always fresh.
From left to right:
You can get all of the tools in a kit here:
Summary - Cost of Making Homemade Canned Rhubarb - makes 8 jars, 8 oz each**
|Item||Quantity||Cost in 2019||Source||Subtotal|
|fresh rhubarb||7 lbs||$2/lb PYO, $3/b picked||Grow or Pick your own||$14.00|
|Canning jars (8 oz size), includes lids and rings||8 jars||$7.50/dozen
Lids alone are about $1.25 per dozen
|Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores||$5.00|
|Sweetener - see step 4||4 cups||$1.75||Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores||$1.75|
or about $2.59 per jar
(if you already have the jars, and just need new lids then it is about: $1.85 per jar
And if you grow your own rhubarb, it's almost free!
** - This assumes you already have the pots, pans, ladles, and reusable equipment. Note that you can reuse the jars! Many products are sold in jars that will take the lids and rings for canning.
This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009. Reviewed November 2009.
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