Description
Preserve your rhubarb harvest with this easy water bath canning method. Perfect for baking, cooking, or making jam later in the year. Just rhubarb, sugar, and a few simple steps for pantry-ready fruit!
Ingredients
Scale
- 10 cups fresh rhubarb, chopped into 1/2-inch pieces (about 3–4 lbs)
- 1 1/2 to 2 cups granulated sugar (adjust to taste)
- Water, as needed for packing
- Lemon juice (optional, for color and acidity balance)
Instructions
- Prepare Jars and Equipment: Sterilize 4–5 pint jars and lids. Fill a water bath canner with water and bring to a simmer.
- Macreate Rhubarb: In a large bowl, combine chopped rhubarb and sugar. Let sit 2–4 hours or overnight to draw out juices.
- Heat and Simmer: Transfer rhubarb and juices to a large saucepan. Gently simmer for 5–10 minutes, stirring occasionally, until slightly softened (not mushy).
- Pack Jars: Ladle hot rhubarb and juice into hot jars, leaving 1/2-inch headspace. Optional: Add 1 tablespoon lemon juice per pint for color preservation.
- Remove Air Bubbles: Run a spatula around inside of jars to remove bubbles. Wipe rims, apply lids and screw bands to fingertip-tight.
- Water Bath Process: Process jars in boiling water for 15 minutes (adjust time for altitude). Start timing once water reaches a full boil.
- Cool and Store: Remove jars, let cool 12–24 hours. Check seals, label, and store in a cool, dark place for up to 1 year.
Notes
Great for future pies, compotes, or rhubarb sauces. Use red stalks for the brightest color. You can reduce sugar or mix in strawberries or apples before canning, but follow tested proportions for safety.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Canning & Preserving
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 90
- Sugar: 20g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: canned rhubarb, preserving rhubarb, water bath canning, rhubarb compote, pantry staple