After washing the rhubarb, I pack in quarts/pints tightly, and do not add any liquids as the natural juices forms the liquid. This way, I can use my rhubarb for recipes that call for fresh rhubarb. I measure the number of cups a recipe calls for, plus the juice, and add any sugar the recipe calls for. I process for the same amount of time recommended.
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I don't understand your directions at all. You say add no liquid, then you say add juice and sugar. Please redo with very specific directions. I just don't get it and would like to can rhubarb for winter use. Thank you.
you don't say what you after putting the rhubarb in the jars. Do you pressure cook them or hot water bath canning.
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