I’m trying a new theory. Instead of eating within the seasons, how about preserving each season so I can have it all year long. Case in point: last year I made the heck out of rhubarb muffins for a couple months. I’ve been craving them for about 10 months now. I like to can as much as possible to save freezer space for meat so I thought I’d try canning rhubarb. It was the easiest canning experience ever!!
I had a bag of rhubarb that must have weighed 10 pounds. I could have run it through the food processor like I sometimes do but cut it up by hand instead. It is easier to work with and looks nicer. Plus, I didn’t feel good and sitting in front of the TV with the cutting board for 2 hours made me feel like I accomplished something. Anyway, I chopped it in small 1/2-1 inch pieces.
Add 2-4 cups of sugar to each 16 cups of rhubarb. I used only 2 cups because I prefer a very light syrup. Toss together in a big bowl and let sit for at least a few hours. The natural juices will seep out and create it’s own syrup.
After setting for awhile it is time to get the canner going and jars ready. Then heat the rhubarb and the juice in a pan until boiling. Boil for 30-60 seconds. Transfer to jars leaving 1/2 inch headspace. Wipe the rim and seal. Process for 15 minutes.
The Ball canning book says that each 16 cup batch will produce 8 pints. I had about 40 cups but only ended up with 13 pints, not the 20 I expected. The rhubarb must have cooked down quite a bit. There was not a lot of syrup but all the jars sealed and I expect them to store well. I already opened 1 jar to make muffins and I was very happy with the product. I’ll share the rhubarb muffin recipe as soon as I find the one I used last year.
In other news, I planted out some more seedlings tonight. 35 Waltham 29 broccoli and 17 more Amish Paste tomatoes, bring the total AP tomatoes up to 25 surviving.
Tomorrow is my early day at work so off to bed I go. Enjoy! 🙂