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Two sealed jars of home-canned stewed rhubarb with fresh trimmed rhubarb stalks

Rhubarb, Stewed — NCHFP

Recipe source: National Center for Home Food Preservation
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Tested NCHFP hot-pack directions for home-canned stewed rhubarb.
Servings: 7 quarts (canner load)
Course: Fruit
Cuisine: United States

Ingredients

  • 10 1/2 lb young tender rhubarb stalks average for a 7-quart canner load
  • 1/2 cup sugar for each quart of prepared rhubarb

Equipment

Directions

  1. Trim off and discard leaves. Wash stalks and cut into 1/2- to 1-inch pieces.
  2. Add 1/2 cup sugar for each quart of prepared rhubarb and let stand until juice appears. Heat gently to boiling.
  3. Fill hot jars without delay, leaving 1/2-inch headspace.
  4. Process hot-packed pints or quarts in a boiling-water canner for 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, or 25 minutes above 6,000 ft.
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Recipe Notes

Safety status: tested. Use young, tender stalks and discard leaves. Follow the NCHFP hot-pack, headspace and altitude-adjusted schedule.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/rhubarb-stewed/

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