Every year there is always the dilemma with certain fruits and veggies.
Do I can it or do I freeze it?
Normally when I put up rhubarb I freeze it. It's simple and easy to put away and easy to thaw and use. But this year I decided I'd rather save the freezer space for more important items, (I'm hoping to stock up on some fresh local chickens later this summer!) and I decided that canning rhubarb would be the way to go.
Canning Rhubarb really isn't any more difficult than freezing it, but with just a few extra steps you can have a shelf stable product that will make delicious Rhubarb Crumble and Old Fashioned Rhubarb Bars all winter long!
Let's get started!
If you haven't done much canning before you will want to check out my YouTube page first for some beginner canning videos to get you started.
What You Need:
- Canning Tools (Stock pot, water bath canner, lids, jars, ect)
For every 2 pounds of rhubarb you will want roughly 3/4 cup of sugar. Yes, it may seem like a lot but in case you haven't noticed...rhubarb is sour. One pound of rhubarb will fill roughly 1 pint.
Start by cleaning up your rhubarb. You can get more info on harvesting rhubarb here. Cut off the yucky parts on the ends.
Dice up the rhubarb and place it in a large bowl. Use kitchen shears to cut your rhubarb, it will make your life so much easier. I promise.
Add your sugar into the bowl with your diced rhubarb. Stir it around so it coats the rhubarb and let it all sit in the bowl for about 30 minutes. You want the rhubarb to create a juice before the next step.
Pour the rhubarb/sugar mixture into a large stockpot and turn it on low. Cook the rhubarb until it is soft. You can cook the rhubarb for less time if you would like it to retain a little more of a firm form.
Ladle the rhubarb into pint jars. Make sure to leave at least 1/2 inch of head space. Tighten the lids and rims on.
Process in the hot water bath canner for 15 minutes. Remove and let them cool without disturbing them for at least 12 hours. Make sure the lids are sealed before putting them away in the pantry.
Yum, enjoy! You can use this in most recipes that use rhubarb, just keep in mind that you already added sugar to the rhubarb. 🙂
Love rhubarb? You might enjoy this Rhubarb Smoothie Recipe!
Please check with your local extension office on changes in temp/times/high altitude.
Make sure you check out all the free Canning and Preserving Recipes we have on Little House Living!
Have you ever tried canning rhubarb? What kinds of yummy things do you make with your rhubarb?
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