Friday, August 14, 2015
Canning Rhubarb from the garden
I have never canned rhubarb before. My usual method from past years is to freeze it in 1 inch slices. then packaged into one pound (approximately 4 cups) packages. My usual (and favorite) way to cook rhubarb is to steam it into a delicious compote. But when I look into the freezer, we have a serious lacking in available space. Only one other thing to do, pull out the trusty Ball Blue Book.....
It looks like I will have ready to eat rhubarb right in the pantry.
The instructions are straightforward and adaptable to use for how much harvest or any purchased, you might be working with. We had 3 quarts from this harvest.
from: Ball Blue Book
Wash, dry and slice rhubarb into 1 inch slices
Measure rhubarb, for each quart add 1/2 - 1 cup sugar
Combine and let stand 3-4 hours to juice
When ready to process:
Place filled canning kettle; covered, on stove to come to a boil.
Bring rhubarb to a boil, boil 1 - 2 minutes.
Carefully spoon into jars, divide syrup into jars evenly.
Important note: the jars will not be filled to usual 1/2 inch head space. Jars did fill completely when processed and the fruit cooked. (I was concerned when I placed the jars into the canner.....)
Seal jars with flats and rings, process 15 minutes for pints or quarts.
Let cool completely, remove rings, wipe jars clean if needed. 6 quarts of raw rhubarb produced 5 pints canned rhubarb for the pantry.
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this post shared with:
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