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) * format
courtesy of