Canning Rhubarb

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As we slowly creep towards to that time of the season when one starts to ponder how they are going to store all this produce, I have decided to take it one veggie at a time. Thankfully I was able to grow rhubarb successfully this year, I understand you can freeze it but I think I will opt for canning rhubarb instead.

You will need to pull out your water bath canner for this one. As well as all your other canning toys. I was a bit worried about the amount of sugar that is needed for this process, but after going through it, it is no longer an issue at all. Canned rhubarb is perfect for making old fashioned rhubarb bars as well as the rhubarb crumble.

Canning Rhubarb
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Here’s What You’ll Need:

  • water bath canner
  • fresh rhubarb
  • water
  • sugar
  • kitchen shears
  • large bowl
  • large stock pot
  • canning jars with lids
  • canning jar lifter
  • ladle
  • kitchen towel

Begin by washing your rhubarb, before cutting it up into small pieces using your kitchen shearers. Add the sugar to the rhubarb in the large bowl and let it sit in there for at least 30 minutes. Make sure you have a juice before you transfer the contents to your stock pot.

Depending on how you like your canned rhubarb, cook it at a low setting until you think it is the right softness for you. I like mine a little firm so the cooking time was a little less than an hour. Use your ladle to fill each jar, leaving at least half an inch at the top.

Tighten your jars, before placing them in your water bath canner. Let it process for at least 15 minutes. Use the jar lifter to remove the jars from the water bath and place on your kitchen towel. Allow to cool overnight or for minimum of 12 hours. Store in a cool dry place, like your pantry.

You can follow step by step instructions on the Little House Living blog, here…

How To Can Rhubarb

You can watch the video below on canning rhubarb…


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