Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
Home › Canning and Preserving › Canned Rhubarb
Canned Rhubarb
Remove the skin from the rhubarb and cut the plant into inch lengths. Pack it closely in glass jars, fill the jars to overflowing with cold water and screw the top on tightly. Invert the jar to disclose any leak. If the jar is perfect, this canning, simple as it is, will be successful; if the jar is not air-tight it will not be.
The vegetable is delicious for pies in the winter. No cooking is required for the preservation of the plant.
U