Canning Rhubarb 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