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