09 August 2011

Canning rhubarb

It was just one of those days yesterday.  One of those days that I actually accomplish things.  I love those days.  In spite of sleeping in a bit and dinking around on the computer for a while and then looking up at the clock to see that it was already 11:30(!) I still got some things done.  Or maybe it just felt like it.

Two loads of dishes in the dishwasher and two loads of laundry were washed (but not yet put away).  A double batch of bread was baked.  Two summer squashes were cut up and dehydrated (an experiment).  And two jars of rhubarb were canned.  There was a little trip to the grocery store in there somewhere and then the evening was spent transcribing a couple of interviews that my husband needed for a school project.  He still owes me a massage.  I was too tired last night to collect it.

The rhubarb came from a neighbor.  He swore that they didn't want it and they were leaving on a trip anyway, so I just needed to take it.  I have this rule of never turning things like that down, even though I had no plans for rhubarb anywhere in my head, yet.  My girls decided that the rhubarb stocks looked good enough to chew on, so thinking I'd get a fun show, I let them have some.  The baby was hilarious with her little sour-face spasms and then going right back at it.  They stuck with it for a lot longer than I expected. 

I decided to make a few pies, even though my husband is not a big fan of pie.  He says the crust is too much.  Plus, he's a bit wary of rhubarb tainting the fruit.  So I generally save the pie making for when I'm at my parent's house.  However, there was a neighborhood cookie social coming up and since I didn't have all the ingredients for cookies, but I did have the ingredients for a pie, I made some strawberry rhubarb pie.  The kids and I made mini pies out of the extra stuff in the muffin tin.  Those disappeared quickly.

To my surprise, my husband bravely ate some and liked it!  This is a momentous occasion in our marriage.  He even had some for breakfast this morning.  I always eat pie for breakfast if there is any.  It just tastes so good! 

After the pie making, I still had some rhubarb left over, so yesterday, I canned it.  I'll probably give it to my mom, since she makes pies much more often than I do. 

To can rhubarb, cut stocks into about 1" pieces. 
Add 1/2-1 cup of sugar per quart of cut rhubarb.
Heat up a bit so the sugar becomes a syrup.
Put into sterilized jars and can in a water bath canner.
The starting time is 10 minutes and then you add 1 minute for every thousand feet above 1000 feet.  So here near 5,000 feet, it was for 14 minutes.

Now you'll have rhubarb ready for your desserts all year long!

Well, look at that.  It's 11:30 again.  Guess I'd better get something done today too!


  1. MMmmm! That looks so good! My Grandmother used to can rhubarb sauce and we had it all the time when we went for a visit. I do prefer the pie though, and you are right about pie for breakfast!

    Pie: Breakfast of Champions!

  2. I cannot think of a single food that I have tried, that I did not like. Rhubarb was grown on the farm when we were kids, but Mom,being Cajun, did not know how to utilize it, other than strawberry-rhubarb dumplings. I never really acquired a taste for it other than that. I have grown it myself, but not long enough to learn a great deal about it. I may try it again one day.