| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruits, Canning | 1 | Recipe | |
INGREDIENTS
| 1,001 – 6,000 ft: 20 min. | ||
| Above 6,000 ft: 25 min. | ||
| 2,001 – 4,000 ft: 7 lb. | ||
| 4,001 – 6,000 ft: 8 lb. | ||
| 6,001 – 8,000 ft: 9 lb. | ||
| Above 1,000 ft: 10 lb. |
INSTRUCTIONS
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. 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. 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. ======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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