Rhubarb-Stewed
Quantity: An average of 10-1/2 pounds is needed per canner
load of 7 quarts; an average of 7 pounds is needed per canner load of 9 pints.
A lug weighs 28 pounds and yields 14 to 28 quarts – an average of 1-1/2 pounds
per quart.
Procedure: Trim off leaves. Wash stalks and cut into
1/2-inch to 1-inch pieces. In a large saucepan add 1/2 cup sugar for each quart
of fruit. Let stand until juice appears. Heat gently to boiling. Fill jars
without delay, leaving 1/2-inch headspace. Adjust lids and process.
process time for Rhubarb, stewed in a boiling-water canner.
Hot Pack - Pints or Quarts-15 min
Pressure Canner.
Altitudes of 0 - 2,000 ft
Hot Pack - Pints or Quarts 8 min
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