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Recipe: Stewed Rhubarb (canning recipe)

Preserving - Other
I found this recipe for stewed rhubarb in my files. Enjoy!

STEWED RHUBARB

Use young, tender, well-colored stalks.

Rhubarb
Sugar

Trim off and discard rhubarb leaves. Wash stalks and cut into 1/2 to 1-inch pieces. Measure rhubarb into a large saucepan. Add 1/2 cup sugar for every 4 cups of fruit. Let stand until juice appears. Heat gently to boiling.

Pack hot rhubarb into a jar leaving 1/2-inch head space. Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2-inch. Wipe jar rim removing any stickiness. Apply lids that have been treated according to manufacturer's directions - center lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining fruit and liquid.

Cover canner; return water to a boil; process pint jars for 20 minutes; quart jars for 20 minutes at altitudes up to 1,000 ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands; store separately. Wipe jars, label and store jars in a cool, dark place.
MsgID: 203152
Shared by: Rochelle, CA
In reply to: ISO: stewed rhubarb or rhubarb jam
Board: Canning and Preserving at Recipelink.com
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