There are very few veggies in our garden that don’t end up canned in jars, if any. On this blog we have posts on canning asparagus, to canning tomato sauce and even canning zucchini relish. In today’s post we will be adding yet another one to the list as we look at this canning rhubarb recipe.
So very few canning recipes give you an option when it comes to the canner you can use. This is one of those. I prefer to use the water bath canner, I don’t know why but that’s the one I usually use. As for the number of jars you are going to need, use the weight of the rhubarb to calculate that. Every 2 pounds of rhubarb stalks require a quart jar or two pint jars.
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Here’s What You’ll Need:
- rhubarb stalks
- sugar
- canning jars with lids
- chopping board
- sharp knife
- canning utensils
- kitchen towel
- stainless steel pot
- water bath or pressure canner
As with any garden produce, you want to wash well and dry before prepping for canning. When chopping the stalks you want them about half an inch thick. The amount of rhubarb will also determine how much sugar you will need. The sugar and rhubarb have to sit in a bowl for at least 2 hours before you can process them in the pot.
When ready bring the sugar and rhubarb mixture to a boil, before ladling into the jars. When packing your jars leave about half an inch head space and remove any air bubbles. Wipe the rims and screw on the lids. As usual, leave the jars to cool and seal on the kitchen counter, preferably overnight.
You can get full recipe and instructions on the Back To Our Roots blog, here…
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