---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Rhubarb - Stewed
  Categories: Fruits, Canning
       Yield: 1 recipe
  
  
   Quantity: 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.
   
   Quality: Select young, tender, well-colored stalks from the spring or
   late fall crop.
   
   Procedure: 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.
   
   Process directions for canning rhubarb in a boiling-water, a dial, or a
   weighted-gauge canner are given in Table 1, Table 2, and Table 3.
   
   Table 1. Recommended process time for Rhubarb, stewed in a boiling-water
   canner.
   
   Style of Pack: Hot.  Jar Size: Pints or Quarts.
   Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                          1,001 - 6,000 ft: 20 min.
                            Above 6,000 ft: 25 min.
   
   Table 2. Process Times for Rhubarb in a Dial-Gauge Pressure Canner.
   
   Style of Pack: Hot.  Jar Size: Pints or Quarts.
   Process Time: 8 minutes.
   Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                   2,001 - 4,000 ft: 7 lb.
                                   4,001 - 6,000 ft: 8 lb.
                                   6,001 - 8,000 ft: 9 lb.
   
   Table 3. Process Times for Rhubarb in a Weighted-Gauge Pressure
   Canner.
   
   Style of Pack: Hot.  Jar Size: Pints or Quarts.
   Process Time: 8 minutes.
   Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                     Above 1,000 ft: 10 lb.
   
   =============================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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