We just like making rhubarb sauce and canning it. That way we can add it to other things or - our favorite - top vanilla ice cream with it. If you want it over chocolate, add a little more sugar.
What are you canning now?
- Thread starter Acre of Blessings
- Start date
I haven't been canning over winter. I have some berries in the freezer that I'll need to can soon. I've been busy with my bees and planting my garden. I got a pressure canner this winter, so I'll have to work on learning to use that this year.
Would you be willing to share that rhubarb sauce recipe? That sounds like something I might like, if not, my sisters will be getting it for Christmas! I have a feeling they will be getting baskets of homemade for Christmas this year. lol
Hi again. I planted some more Rhubarb into two separate raised beds this time. I hope they take. I think four plants should be enough for the house, don't you?
Depends on the family
We now have six plants. Gave one away this spring. Mine sure do like duck manure. And alpaca, that I get sometimes from a friend.
We now have six plants. Gave one away this spring. Mine sure do like duck manure. And alpaca, that I get sometimes from a friend.
Sure - I used the recipe from the Ball Complete Book of Home Preserving. Page 153 is the Strawberries in Syrup recipe, and the variation is Rhubarb in Syrup. I will enter it as it reads in the book, substituting "rhubarb" of course, in case very new canners like the sound of the recipe.
16 cups sliced rhubarb ( 1 inch or 2.5 cm)
2 to 3 cups or 500 to 750 mL granulated sugar (and I used organic cane sugar)
In a large stainless steel saucepan, combine rhubarb and sugar. Stir gently to ensure all pieces are coated with sugar. Cover and set aside in a cool place for 5 to 6 hours
Prepare canner, jars and lids
Transfer saucepan to stovetop and heat over medium low heat, stirring occasionally, until sugar dissolves and rhubarb is heated through.
Ladle hot rhubarb and liquid into hot jars, leaving 1/2 inch (1 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding boiling water. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint (500 mL) jars for 10 minutes and quart (1L) jars for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
…...
I like to use half pint jars and I process for 10 minutes.
Just got back from South Dakota, and gave away a box of my canned goods. Took some apple sauce that a friend made, and some yellow apple juice that I just got canned a week prior, and 5 pints of salsa and a pint of pears. Wish I could have brought more out to them, but we ran out of room in the cab. Made my first batch/try of apple juice 3 weeks ago and then used the pulp to make apple sauce, I cored and should have peeled but didn't, before I froze them last spring. But had to defrost the freezer for the crop I have planned for this year and needed to use up the 2 2gallon bags of apples and a gallon ice cream bucket filled. I think I ended up making 7 quarts of juice and 8 of apple sauce, but I didn't really count them since I had too many children under foot. Plan on trying to can some corn this year instead of freezing it. Came home and I have a couple of corn shoots starting up!! Hoping that since mine are coming up later than my Grandpa's then the harvest will be spread out a little bit, that way I have the time to can it all. I also came home to a bunch of weeds, but I think I can get it done over the long weekend. Mostly I am just happy to be home, and I found strawberries, not that I will get to eat them.
This month's Taste of Home magazine has a Rhubarb ice cream recipe. Just might have to try it.
I can everything. I make extra big batches of Chili, Pot Roast, Meat sauces, and can them in pint jars. I take it to work, and on the days I can't get out I just pop the top
They make great gifts too.
They make great gifts too.
Excellent!!
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