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How do I? ...Can Fruits

Selecting, Preparing and Canning Fruit

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.

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Pints or Quarts 15 min 20 25

Table 2. Process Times for Rhubarb in a Dial-Gauge Pressure Canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time (Min) 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot Pints or Quarts 8 6 7 8 9

Table 3. Process Times for Some Acid Foods in a Weighted-Gauge Pressure Canner.
  Canner Pressure (PSI)
at Altitudes of
Style of Pack Jar Size Process Time (Min) 0 - 1,000 ft Above 1,000 ft
Hot Pints or Quarts 8 5 10


This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Reviewed November 2009.

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