Michigan State University Extension
Preserving Food Safely - 01600253
08/03/99

RHUBARB--STEWED


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 l-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 hot jars without
delay, leaving 1/2-inch headspace. Adjust and process.

RECOMMENDED PROCESS TIMES FOR RHUBARB,
STEWED IN A BOILING-WATER CANNER 
         

                 Process Time at Altitudes of                

Style                                                        

of        Jar     0-          1001-      over                

Pack      Size    1000 ft.    6000 ft.   6000 ft.            

Hot       Pints   15 min.     20 min.    25 min.             

Hot       Quarts  15          20         25

RECOMMENDED PROCESS TIMES FOR RHUBARB, STEWED
IN A DIAL-GAUGE PRESSURE CANNER 
        

                       Canner Pressure (PSI) at Altitudes of 

Style                                                        

of    Jar     Process   0-        2001-    4001-    6001-    

Pack  Size    Time     2000 ft.  4000 ft. 6000 ft. 8000 ft.  

Hot   Pints   8 min.    6 lb.     7 lb.    8 lb.    9 lb.    

Hot  Quarts   8         6         7        8        9


RECOMMENDED PROCESS TIMES FOR RHUBARB, STEWED
IN A WEIGHTED-GAUGE PRESSURE CANNER 
        

                       Canner Pressure (PSI) at Altitudes of 

Style                                                        

of     Jar      Process      0-             Above            

Pack   Size     Time         1000 ft.       1000 ft.         

Hot    Pints    8 min.       5 lb.          10 lb.           

Hot    Quarts   8            5              10


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