Rhubarb - Selecting & Storing

Topic: Tips

How To Buy
Field-grown rhubarb can be red or green; the only difference is its appearance. Choose a bunch as you would celery: It should have very crisp stalks. Select petioles that are bright pink, crisp and free of disease or insect damage. Young, dark pink, smaller diameter petioles are sweeter and more tender than thick, long green ones, but this also depends and the particular variety of Rhubarb.

Refrigerating
Cut all of the leaf away from the Rhubarb petiole and the petioles will keep well in the refrigerator for two to three weeks in sealed plastic bags.

Freezing
Choose firm, tender, well-colored stalks with good flavor and few fibers. Wash, trim and cut into lengths to fit the package. Heating Rhubarb in boiling water for 1 minute and cooling promptly in cold water helps retain color and flavor.

Dry Pack Method: Pack either raw or preheated Rhubarb tightly into containers without sugar. Leave head space. Seal and freeze.

Syrup Pack Method: Pack either raw or preheated Rhubarb tightly into containers, cover with cold 40 percent syrup. Leave head space. Seal and freeze.

Head space to allow between packed food and closure

Type of Pack		Container with wide top opening		Container with narrow top opening
Type of Pack	Pint	Quart	Pint	Quart
Liquid pack*	1/2 inch	1 inch	3/4 inch***	1 1/2 inch
Dry pack**	1/2 inch	1/2 inch	1/2 inch	1/2 inch
* Fruit packed in juice, sugar, syrup, or water; crushed or purÚed fruit, or fruit juice. Fruit or vegetable packed without added sugar or liquid. * Head space for juice should be 1.5 inches.

Syrups For Use in Freezing

Type of Syrup	Percent Syrup *	Cups of Sugar **	Cups of Water	Yield of Syrup in Cups
Very Light	10%	?	4	4? cups
Light	20%	1	4	4? cups
Medium	30%	1?	4	5 cups
Heavy	40%	2?	4	5 1/3 cups
Very Heavy	50%	4	4	6 cups
* Approximate. ** In general, up to one-fourth of the sugar may be replaced by corn syrup or mild-flavored honey. A larger proportion of corn syrup may be used if a very bland, light-colored type is selected.

Canning
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.
Select young, tender, well-colored stalks from the spring or late fall crop.
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.

Recommended process time for Rhubarb, stewed in a boiling-water canner

Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
		Process Time at Altitudes of
Hot	Pints or Quarts	15 min	20	25

Process Times for Rhubarb in a Dial-Gauge Pressure Canner

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
			Canner Pressure (PSI) at Altitudes of
Hot	Pints or Quarts	8	6	7	8	9

Process Times for Some Acid Foods in a Weighted-Gauge Pressure Canner

Style of Pack	Jar Size	Process Time (Min)	0 - 1,000 ft	Above 1,000 ft
			Canner Pressure (PSI) at Altitudes of
Hot	Pints or Quarts	8	5	10

Drying
Wash and remove any blemished areas. Cut off the pulpy ends. Cut into 1/2-inch strips or 1/2-inch cubes. To decrease some of the acidity in the Rhubarb (and reduce the amount of sugar needed to sweeten), pour boiling water over the pieces and let sit for 3 to 5 minutes. Drain. A characteristic of the dried product will be brittle.

[More Information on Rhubarb]