Canning Rhubarb
Home-canned rhubarb is an easy way to preserve rhubarb right on the pantry shelf.
Ingredients
- Rhubarb
- Sugar * see notes
Instructions
- Wash the rhubarb and remove any leaves and the base of the stalks.
- Chop rhubarb stalks into pieces, roughly 1/2 inch to 1 inch long.
- Measure the rhubarb. For every quart (4 cups), add 1/2 cup of sugar. Note that a quart of rhubarb weighs roughly 2 pounds, so you'll need 1/4 cup of sugar for every pound of prepared rhubarb.
- Allow the rhubarb to macerate in the sugar for 1 to 2 hours, stirring occasionally. When the rhubarb has released its juices and dissolved all the sugar, it's ready for the next step.
- Prepare a water bath canner for hot pack canning (preheated to about 180 degrees F). Prepare jars and rings.
- Place the macerated rhubarb into a stockpot and slowly bring it up to a gentle boil. As soon as it begins boiling, remove from heat and ladle into prepared jars leaving 1/2 inch headspace.
- Process in a water bath canner for 15 minutes (below 1,000 feet in elevation) for both pints and quarts. See notes for higher elevations.
- Remove jars from the canner and allow them to cool completely on a towel on the counter. Check seals after 12-24 hours and store any unsealed jars in the refrigerator for immediate use.
- Properly canned and sealed jars will keep on the pantry shelf for 12 to 18 months at peak quality.
Notes
Yield
It takes roughly 3/4 pound of fresh rhubarb per pint jar or 1 1/2 pounds per quart jar. A quart of diced rhubarb weighs roughly 2 pounds, so if you're measuring by weight instead of volume you'd use 1/4 cup of sugar per pound of prepared rhubarb for maceration.
Sugar Amounts
The sugar here is not used for preservation, it's only used to cause the rhubarb to release its juice and firm up the texture so it holds together during canning. If you'd like to can rhubarb without sugar, it can be canned in water or fruit juice (apple, grape, cranberry, or rhubarb). You can also use honey or maple syrup instead.
Altitude Adjustments for Canning Rhubarb
For higher elevations, use the following canning times:
- 0 to 1,000 feet: 15 minutes (pints and quarts)
- 1,001 to 6,000 feet: 20 minutes (pints and quarts)
- Over 6,001 feet: 25 minutes (pints and quarts)