Michigan State University Extension
Preserving Food Safely - 01600253
10/13/97

### 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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