What are you canning now?

[jomoncon]

After doing some research, I found that rhubarb has a hard time thriving with the high temps & humidity in New Orleans. They could be grown as an annual in early spring, but our spring quickly turns into hot summer temps. I think it's not worth the trouble.

 

[rancher hicks]

After doing some research, I found that rhubarb has a hard time thriving with the high temps & humidity in New Orleans. They could be grown as an annual in early spring, but our spring quickly turns into hot summer temps. I think it's not worth the trouble.

Do they sell it frozen in the store? I can buy it frozen here. Of course I freeze my own now, but many recipes are a mix so you could do a Rhubarb/ whatever chutney, jam etc. etc.

 

[erinszoo]

Funny, I've never had rhubarb ...

 

[Beekissed]

I like it best raw, peeled and salted. YUM! Making my mouth water just thinking about it!!!

 

[sunflower4you]

Ended up making a rhubarb cake of sorts. Really easy and used up 3 pint jars (yay!). Put rhubarb in the bottom of a 9x13 cake pan, make up a yellow cake mix batter per the directions on the box and then pour that over the rhubarb and bake at 350F for 45 min-1hr or until the cake part is clean on a toothpick. If you have fresh rhubarb, you are supposed to put sugar on the rhubarb before you pour the cake mix on. Mine was canned with sugar so I didn't add any. It is yummy and even my husband likes it! (I keep catching him stealing pieces from the pan). Deliciously tart and sweet.

 

[rancher hicks]

Funny, I've never had rhubarb ...

Rhubarb is one of those things they don't usually sell in the stores raw. Frozen maybe.

Plus many folks just know it as Strawberry/Rhubarb jam.

But there are many ways to use it. It's just not a raw eating food. Some do but most folks don't.

 

[Beekissed]

Around here, in early spring, they sell huge, red rhubarb, raw in the stores. Long, juicy, firm and lovely! Not quite as flavorful as home grown but still pretty good all the same.

 

[HollyDuckFarmer]

Yum, y'all are making me hungry... Rhubarb pie! I canned up I think only one tiny batch of strawberry-rhubarb jam. Oh was it good. Wish I had more.

 

[iawoodchip]

I always just freeze what I plan on using. Cut it up & pack in recipe size bags. 4 to 5 cup bags without sugar. And if you can't use it up, you're not throwing away the sugar. The water might separate, but use the whole package, liquid & all. Silly me. I have about 20 plants, & a lot goes to waste.

Jim

 

[1kluckychik]

Hey everyone! I am new to canning, but I love the idea of salsa and pickles on hand at all times! Does anyone have a salsa recipe to share with me?!?!