This is great for pies, breads & muffins. We have not tried it in any other recipe yet.
The recipe is for 1 1/2 to 2 lbs of rhubarb but I never have that much ready at once. You will notice in the recipe it measures by quarts for the sugar. 1 quart fresh cut rhubarb will make a little more than 1 pint before you process.
1 1/2 - 2 pounds rhubarb
Wash rhubarb; drain. Discard leafy tops. Cut stalks into 1-inch pieces. Measure. Put rhubarb in a large saucepot. For each quart rhubarb measured, add 1/2 to 1 cup sugar. Stir to coat rhubarb with sugar; let stand 3 to 4 hours in a cool place. Place mixture in a large saucepot. Bring slowly to a boil; boil 30 seconds. Pack hot rhubarb and syrup into hot jars, leaving 1/2-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 15 minutes in a boiling-water canner.
Thanx Heather, a good basic recipe.
It seems that when I bought 2 pounds, then used half in pie, 1 cup = 1/2 pound.
This is the first time I've come across letting it sit sugared like that, so I think it might be a matter of how tart you want it.
In my pie I tried some orange peel and really liked it, but I like to leave the canned alone so I can add what I want when I use it on chicken, usually more ginger and citrus.
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Thanks. I ran across is in the 2009 anniversary Blue Book. When I saw you mention rhubarb in another post I thought it might interest you.
I would be interested in your recipe for using rhubarb with meat. I have never had it like that.
I'll look to see if I have something written down ... this may be one of the ones where I just throw stuff together.
am I not surprised Red.