Rhubarb canning, 2011.

Strawberry season + seven and a half pounds of rhubarb from the back garden + long weekend = first canning of 2011! Result? Six tins of pie filling, eight jars of jam and six jars of rhubarb chutney (Victoria sauce). Plus a bit of leftover rhubarb for stewing. For those concerned about how much time that might take? Two hours or so. Not a big deal at all early in the morning before it gets too warm in the kitchen.

A couple of years ago, I posted some canning tips which are worth a read over if you are new to canning this year – otherwise proceed to the recipes we used for this weekend’s food storage project.

Strawberry-Rhubarb Jam
Makes: 8 1/2 pint jars
Modified from the recipe in the Ball’s Blue Book to reduce sugar to manageable levels

8 cups strawberries, crushed
4 cups rhubarb, chopped into 1-inch pieces
1/4 cup lemon juice
2 packages “no-sugar needed” dry pectin – Bernadin makes this product and you can buy it at Safeway and Canadian Tire
2 cups of sugar (the original recipe with these quantities would have called for 10 cups of sugar since this is a double batch of fruit)

1. Combine strawberries, rhubarb, lemon juice and pectin in a large saucepot.
2. Bring to a boil over high heat.
3. Add sugar, stirring until dissolved. Return to a rolling boil.
4. Boil hard 1 minute, stirring constantly.
5. Remove from heat.
6. Skim foam if necessary.
7. Ladle hot jam into hot jars, leaving 1/4 inch headspace.
8. Adjust two-piece caps.
9. Process 10 minutes in water bath.

Strawberry-Rhubarb Pie Filling – We used the Bernadin Recipe as written on the website as it doesn’t have a high sugar content.

Victoria Sauce (Rhubarb Chutney)
From the Ball’s Blue Book of Canning
Makes six 1/2 pint jars

2 quarts chopped rhubarb
1 1/2 cups chopped raisins
1/2 cup chopped onion
2 1/2 cups brown sugar (modified from original 3.5 cups)
1/2 cup apple cider vinegar (modified from original plain vinegar)
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon ginger powder (modified from original ginger)
1 teaspoon salt

1. Combine rhubarb, raisins, onion, sugar and vinegar in a large sauce pot.
2. Cook until thick, about 25 minutes.
3. As mixture thickens, stir frequently to prevent sticking.
4. Add spices; cook 5 minutes longer.
5. Pour hot into hot jars, leaving 1/4 inch head space.
6. Adjust caps.
7. Process 15 minutes in boiling water bath.

Next up for canning will be raspberries and cherries – both coming on the market as we speak. I’m thinking cherry salsa and stewed rhubarb and raspberries will be on the next round of canning whenever there’s enough cheap product out there for putting up.

One Comment on “Rhubarb canning, 2011.”

1. Pingback: Better late than never. « Red Cedar

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