Rhubarb Onion Spicy Sauce — UAF Extension
Sauce canning recipe published by University of Alaska Fairbanks Cooperative Extension (United States).
Ingredients
Ingredients
- 4 cups chopped rhubarb
- 2 cups cider vinegar
- 4 cups diced onion
- 1 teaspoon salt (optional)
- 1/2 teaspoon pepper
- 1 teaspoon celery salt
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 5 cups brown sugar
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
Canning method
- Cook the rhubarb and cider vinegar together for 20 minutes.
- Add the onion, optional salt, pepper, celery salt, cloves, cinnamon, and brown sugar. Simmer for 1 hour.
- Pour boiling hot sauce into hot half-pint jars, leaving 1/4-inch headspace. Adjust lids.
- Processing: Process half-pint jars for 15 minutes in a boiling-water canner. Yield: about 6 to 7 half-pints.
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Recipe Notes
Source: University of Alaska Fairbanks Cooperative Extension
Safety status: Tested Extension recipe. Follow the formulation, jar size, headspace, and boiling-water method exactly.
Altitude: Base processing time below 1,000 feet is 15 minutes. UAF Canning Overview directs adding 2 minutes for each 1,000 feet of altitude when the base time is 20 minutes or less.
Verification: Ingredients, method, 1/4 inch headspace, half-pint jars, yield, base time, and linked UAF altitude rule verified September 19, 2026.