Fruits
Canned Stewed Rhubarb
Tart rhubarb pieces canned in their own lightly sweetened juice.
Adapted and reviewed byCanning Vault · Cedar Ridge Ventures LLCLibrary reviewAugust 11, 2026How recipes are reviewed →
Gather
Ingredients
- 14 lb rhubarb per 7 quarts
- ½ cup sugar per quart of prepared fruit (optional but recommended for quality)
Preserve
Instructions
- 01
Wash and cut rhubarb into ½–1 inch pieces. Mix with sugar and stand until juice appears.
- 02
Bring slowly to a boil and pack hot fruit and liquid with ½-inch headspace.
- 03
In a boiling-water canner, process pints or quarts 15 minutes.
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Trusted recipe source
NCHFP — Canned Stewed Rhubarb
Canning Vault independently summarizes the tested controls in practical language; the linked authority controls an actual batch. Read our publication standards.
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