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.
Quality: Select young, tender, well-colored stalks from the spring or late fall crop.
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 directions for canning rhubarb in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3.
| Table 1. Recommended process time for Rhubarb, stewed in a boiling-water canner. |
| Process Time at Altitudes of |
| Style of Pack | Jar Size | 0 - 1,000 ft | 1,001 - 6,000 ft | Above 6,000 ft |
| Hot | Pints or Quarts | 15 min | 20 | 25 |
| Table 2. Process Times for Rhubarb in a Dial-Gauge Pressure Canner. |
| Canner Pressure (PSI) at Altitudes of |
| Style of Pack | Jar Size | Process Time (Min) | 0 - 2,000 ft | 2,001 - 4,000 ft | 4,001 - 6,000 ft | 6,001 - 8,000 ft |
| Hot | Pints or Quarts | 8 | 6 | 7 | 8 | 9 |
| Table 3. Process Times for Some Acid Foods in a Weighted-Gauge Pressure Canner. |
| Canner Pressure (PSI)
at Altitudes of |
| Style of Pack | Jar Size | Process Time (Min) | 0 - 1,000 ft | Above 1,000 ft |
| Hot | Pints or Quarts | 8 | 5 | 10 |
