Select young, tender, well-colored stalks from the spring or late fall crop when home canning rhubarb.
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For a sweet treat anytime, make sure to learn how to can rhubarb. This sweet stalk is harvested from late spring through the end of summer and can be stored for months to come. Use the United States Department of Agriculture's Complete Guide to Home Canning for all of the how-to information you need for home canning. Use this and our other canning resources to stock up after your harvest.
The following excerpt is from the USDA Complete Guide to Home Canning covering how to can rhubarb.
Canning Rhubarb — Stewed
Quantity: An average of 10-1/2 pounds is needed per canner load of 7 quarts; an average of 7 pounds is needed per canner load of 9 pints. A lug weighs 28 pounds and yields 14 to 28 quarts — an average of 1-1/2 pounds per quart.
Quality: Select young, tender, well-colored stalks from the spring or late fall crop.
Procedure: Trim off leaves. Wash stalks and cut into 1/2-inch to 1-inch pieces. In a large saucepan add 1/2 cup sugar for each quart of fruit. Let stand until juice appears. Heat gently to boiling. Fill hot jars without delay, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.