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Canning rhubarb?

Hey all,

I have a big bag of rhubarb in the freezer that keeps calling my name. Does anyone have any recipes where I could can (in a water bath, not a pressure canner) some sort of rhubarb jam or curd? I've been looking online for recipes, but am sort of new to the canning thing and am not sure what would be safe to can.

Thanks for any advice!

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  1. Hi there

    I am relatively new to canning myself...
    here is a rhubarb strawberry jam and you should browse around the site... it has alot of valuable information....

    http://www.uga.edu/nchfp/how/can_07/r...

    1 Reply
    1. re: Apple

      Thanks, I've not seen this website before....

    2. The original comment has been removed
      1. Before you think about canning anything, go get a copy of the Ball Complete Book of Home Preserving. Yes they have rhubarb recipes in it. Follow their instructions exactly. Canning is not something to be taken lightly and it is better if you can have someone teach you. The book is up to date with the latest USDA recommendations for safe canning. I can. I occasionally teach a class on canning. I get very worried when a novice comes into our shop for canning supplies and starts asking questions. It can be very rewarding when done properly. If not you can end up with spoiled food (that is the least of your problems) and you can end up very sick.

        3 Replies
        1. re: Candy

          Thanks for your concern - I've done a lot of canning jams, jellies, and fruit butters but am wanting to do something other than that (we already have more jams and jellies than I can shake a stick at). I was hoping to can some "rhubarb curd" or something like that - you know, for those emergency situations when you want some tasty rhubarb, but not a whole pie sitting around?

          I'll go check out the Ball Canning Book and see if they have what I think I'm looking for. I don't have a pressure canner so I want to make sure whatever I'm doing can be properly done using the water bath method. I still don't have the whole chemistry thing down yet with what can be canned in a water bath vs. a pressure cooker.

          1. re: jazzy77

            Curd might be difficult for canning, especially waterbath. It is the egg yolks that could be problematic. I know that some large companies do a lot of curds that are shelf-stable. You can bet that they are pressure canned. If you are going to make a rhubarb curd, I would suggest you make a small batch to keep refrigerated and use quickly.

            1. re: Candy

              Yes - I hadn't thought about the yolks in the curd...I think that would have immediately gotten nixed once I start looking at recipes.

              Okay, maybe I need to start thinking about stewed rhubarb; there's an article here (thanks Apple!). It calls for a 15 minute processing time for a water bath....

              http://www.uga.edu/nchfp/how/can_02/r...

        2. I made jam last week with about a pound of rhubarb (4 large stalks), 3/4 c. sugar, and a packet of liquid pectin (rhubarb is pretty low in pectin). It made a very small batch (2.5 jars) but tastes fantastic.

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          1. If you have a lot of rhubarb, this recipe works well. I make it every 2 years or so.

            6-7 lbs. rhubarb, cut into 2-3 inch lengths (about 6 quarts)
            12 cups sugar

            Put the rhubarb in a nonreactive bowl. Cover with the sugar and let stand overnight. The sugar will dissolve and the rhubarb will get liquidy. Cook down in a large, wide pot until it gets to the consistency of jam--30 minutes or so, depending on your pot. As it gets thicler you need to stir to keep it from scorching.

            When it's jam, ladle into canning jars--I use half-pints, seal and process in a water bath for 10 minutes for halfpints.

            This is based on a recipe in The Good Cook series, but I have streamlined it a bit. I know it seems like a lot of sugar, but the final product really isn't too sweet. I believe the overnight steeping allows pectin to develop. I've never had a problem with it gelling, even though rhubarb is supposes to be low in pectin.

            I agree with the others that water bath canning of curds is tricky because the egg content changes the ph and therefore the safety of the canned product.

            1 Reply
            1. re: dct

              Okay, between your post and the article for stewed rhubarb above, I'm going to go with this preparation. I'll let you all know how it turns out!

              Thanks for the processing time for the 1/2 pint jar!