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.
|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.