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 jars without
delay, leaving 1/2-inch headspace. Adjust lids and process.
Process directions for canning rhubarb in a boiling-water, a dial, or a
weighted-gauge canner are given in Table 1, Table 2, and Table 3.
Table 1. Recommended process time for Rhubarb, stewed in a boiling-water
canner.
Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 - 1,000 ft: 15 min.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.
Table 2. Process Times for Rhubarb in a Dial-Gauge Pressure Canner.
Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time: 8 minutes.
Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
2,001 - 4,000 ft: 7 lb.
4,001 - 6,000 ft: 8 lb.
6,001 - 8,000 ft: 9 lb.
Table 3. Process Times for Rhubarb in a Weighted-Gauge Pressure
Canner.
Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time: 8 minutes.
Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
