Canning Rhubarb (How to Preserve Rhubarb)

Prepare rhubarb:

1. Steep rhubarb and sugar: Remove and discard the leaves (poisonous). Wash the stalks and remove the knobbly ends. Chop into pieces, about 1.5–2 cm/ 0.6-08 inches thick. Place in a large pot and add the sugar. Let stand until some liquid is released, about 20-30 minutes.4 lbs raw rhubarb/ 1800 g + 3 cups granulated sugar/ 600 g
2. Bring to a boil, stirring often. As soon as it boils turn off the heat. If you cook it for longer, the pieces will break.
3. Pack immediately into sterilized and still hot jars, leaving about 3 cm/ ½-inch headspace. Make sure that each jar contains roughly equal amounts of rhubarb and liquid. Wipe the rims of the jars with kitchen paper. Be thorough; otherwise, the jars will get moldy. Put the lids on.
4. Process in a water bath for about 15 minutes, adjusting for altitude. If you have a canner, use that according to its instructions.

Canning without special equipment:

1. Place a folded, clean kitchen towel on the bottom of a very large pot. Place the jars in there, ensuring they don't touch each other. Fill with boiling water, covering by at least 5 cm/ 2 inches.
2. Bring to a rolling boil and start measuring the time from this moment. Remove from the heat. Ladle enough water out of the pot so you can take out the jars using oven mitts.
3. Cool jars: Place the jars on kitchen towels and leave them to cool completely. Check if they are sealed. If any jars are not sealed, place them in the fridge and consume them within a week or so.