Rhubarb - stewed
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Rhubarb - stewed
  Rhubarb    Canning  
Last updated 6/12/2012 1:20:15 AM. Recipe ID 51909. Report a problem with this recipe.
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      Title: Rhubarb - stewed
 Categories: Fruits, Canning
      Yield: 1 Recipe
 
 
  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.
  
  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.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts. Process Time at
  Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  Table 2. Process Times for Rhubarb in a Dial-Gauge Pressure Canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts. Process Time: 8
  minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                  2,001 - 4,000 ft: 7 lb.
                                  4,001 - 6,000 ft: 8 lb.
                                  6,001 - 8,000 ft: 9 lb.
  
  Table 3. Process Times for Rhubarb in a Weighted-Gauge Pressure
  Canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts. Process Time: 8
  minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                    Above 1,000 ft: 10 lb.
  
  ======================================================= ===== * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 




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Recipe ID 51909 (Apr 03, 2005)

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