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Rhubarb – Stewed

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CATEGORY CUISINE TAG YIELD
Fruits Canning, Fruits 1 Recipe

INGREDIENTS

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. 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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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