Rhubarb is a member of the knotweed family and is actually a vegetable. However, its petioles are prepared like fruit and preserved sweet and sour. But rhubarb can also be used cooked as a cake topping, as a fruity jam or as a juice.
How to can rhubarb?
To cann rhubarb you need fresh rhubarb stalks, preserving jars, a peeler, water, sugar and spices. The stems need to be prepared, blanched and placed in jars. They are then cooked in the oven or automatic preserver.
How to preserve rhubarb
You need
- fresh rhubarb stalks
- Jars with twist-off lid, swing top or preserving jar with rubber and lid
- Peeler
- Water
- Sugar and spices to taste
First, sterilize your preserving jars in boiling water or in the oven at 100 degrees for 10 minutes. Now prepare the rhubarb.
- Remove the large rhubarb leaf and also cut off the lower stalk.
- Wash the stems under running water.
- Peel the stems very thinly with the peeler. The red stems have a slightly milder taste than the green ones, so the peel can be left on the red stems.
- Cut the rhubarb into bite-sized pieces.
- Since rhubarb contains oxalic acid, it should be blanched before cooking. Put the pieces in boiling water for 5 minutes and then rinse them in cold water. The cooking water is thrown away.
- You can boil the rhubarb with a little water (ratio 3 parts rhubarb and 1 part water) or let the pieces sit for about 30 minutes, sprinkled with sugar. Then use the resulting juice as cooking liquid.
- Before you fill the rhubarb pieces into jars and close them, you can mix in spices of your choice. Well suited are:
- Vanilla sugar
- Lemon Juice
- some orange peel
- a few pieces of ginger
- a cinnamon stick
- Star anise
Cook the prepared jars in the oven or in the canner.
In the oven
Preheat the oven to 100 degrees. Place the glasses in the drip pan and add 2 cm of water. Cook the rhubarb for 30 minutes. The glasses cool down a little in the oven before they cool completely on the worktop under a cloth.
In the preserving machine
Place the glasses in the kettle. Pour water up to half of the glasses and cook according to the kettle manufacturer's instructions. A cooking time of 30 minutes at 90 degrees is usual. Here, too, the glasses cool down a little in the kettle before they cool completely under a cloth.
