If this is your first time freezing or it has been awhile, it is recommended that you read Using Boiling Water Canners and General Canning Information before beginning.
- 10 1/2 pounds of rubarb (makes 7 quarts)
- 7 pounds of rubarb (makes 9 pints)
- Sugar (1/4 cup sugar/pint or 1/2 cup sugar/quart jar)
- Water bath canner: Large covered pot (with a tight-fitting cover and a rack) that is deep enough to cover the rack and canning jars by 1 to 2 inches of boiling water. (At least 10 inches deep for pint jars, and 12 inches deep for quart jars.)
- Canning jars: Use standard canning jars without cracks or chips (see recipe for sizes)
- Lids and bands: Bands can be reused if they are in good shape, but lids must be new to ensure a proper seal
- Long-handled spoon
- Bowl (for anti-darkening solution)
- Colander (for draining fruit)
- Wide-mouth funnel
- Jar lifter (for moving jars into/out of canner)
- Lid wand (magnetic tool used to transfer lids to jars)
- Bubble freer, or a plastic or rubber knife-like utensil (for removing air from food)
- Ruler for measuring headspace (some bubble freers include this feature)
- Large covered pot (for hot pack syrup)
- Medium pot for extra boiling water
- Towels or wire rack for cooling jars
- Paper towels
- Hot pads
- Cutting board
- Food thermometer for measuring temperature of processing water
- Timer or clock
4. Prepare Canning Equipment
Water Bath Canner-
- Assemble and wash equipment and containers.
- Wash canning jars in soapy water, rinse, and keep hot. (This can be done in a dishwasher or by placing jars in the water that is heating in your canner.)
- Follow manufacturer’s instructions for preparing lids.
- Place rack in the bottom of a boiling water canner. Fill the canner approximately half full with clean warm water for a canner load of pint jars. For other sizes and numbers of jars, you will need to adjust the amount of water so it will be 1 to 2 inches over the top of the filled jars.
- Center the canner over the burner and preheat the water to 180 degrees F for hot-packed foods.
- In medium pot, boil some extra water to use later, as needed, to cover the jars or fruit.
- Begin preparing food for your jars while this water is preheating.
5. Prepare Ingredients
- Trim off leaves.
- Wash stalks and cut into 1/2-inch to 1-inch pieces.
- In a large saucepan add 1/4 cup sugar/pint or 1/2 cup sugar for each quart jar of fruit.
- Let stand until juice appears.
- Heat gently to boiling.
6. Pack Jars
- Fill jars with hot rhubarb mixture, leaving 1/2-inch headspace.
- Remove air bubbles.
- Add more rhubarb mixture, if needed for 1/2-inch headspace.
- Wipe rim with clean, wet paper towel.
- Place lid on jar and add screw band. Screw the band down fingertip tight- not too loose nor too tight. Follow lid manufacturer's directions for tightening the jar lids properly.
7. Process Jars
Water Bath Canner-
- With jar lifter, place jars on canning rack in large pot, which is filled with hot water. Jars should not touch each other.
- Add or remove boiling water as needed until jars are covered by 1" - 2".
- Turn heat to high and bring to a vigorous boil.
- Set timer for correct processing time. Refer to the tables below for processing time for your elevation and jar size.
- Cover canner with lid and lower heat setting to maintain a gentle boil throughout processing time.
- When processing time is up, turn off heat and remove canner lid. Wait 5 minutes before removing jars to allow contents to settle.
- Using a jar lifter, remove jars one at a time. Do not tilt jars. Place jars on a cooling rack or towel, leaving at least one inch space between. Avoid placing jars on a cold surface or near a cold draft.
- Allow the jars to cool untouched, away from drafts, for 12 to 24 hours before testing lid seals.
- Once cool, remove the screw bands and check the seal.
- If any jars did not seal, treat as if 'fresh' and do any of the following:
- Eat the food immediately.
- Refrigerate food and use within a week.
- Reprocess. If reprocessing, must repeat the entire canning process.
- Wash jars and lids to remove all residues.
- Label with date and processing method.
- Store in a cool, dark place, where there is no danger of freezing.
- Stored properly, canned fruits should retain their quality for about 1 year.
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Boiling water bath (hot pack)-PINTS or QUARTS