| 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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