Name: Water Bath Canning Recipe for Pickled Rhubarb
Prep time: 24 h 30 min
Cook time: 10 min
Total time: 24 h 40 min
Ingredients: 2 pounds rhubarb stalks; ½ cup sugar; 2 teaspoons pickling salt; 2 cups water; 2 teaspoons black peppercorns; 2 teaspoons coriander seeds; 1 teaspoon whole allspice; 4 small whole-dried red chilis; 2 teaspoons yellow mustard seeds

Description

Follow these canning instructions for making easy pickled rhubarb in a water bath canner so you can enjoy rhubarb throughout the year!

Ingredients

Scale

2 pounds rhubarb stalks
½ cup sugar
2 teaspoons pickling salt
2 cups water
2 teaspoons black peppercorns
2 teaspoons coriander seeds
1 teaspoon whole allspice
4 small whole-dried red chilis
2 teaspoons yellow mustard seeds

Cook Mode Prevent your screen from going dark

Instructions

Wash the rhubarb stalks using cold water. Cut the stalks into ½- or 1-inch pieces.
Get your water bath canner ready. Place a canning rack inside it and fill it halfway with water.
Sterilize the canning jars by boiling them for 10 minutes in fresh water. Keep them hot until filled.
Combine sugar, water, apple cider vinegar, and pickling salt in a medium saucepan to make the pickling brine. Simmer them while whisking occasionally to dissolve all the salt and sugar.
Pack the chopped rhubarb tightly into the hot jars. Add equal portions of the spices in each jar, if desired.
Strain the brine and pour it in equal amounts into each pint jar, leaving 1-inch headspace.
Remove bubbles with a de-bubbler.
Wipe the jar rims and cover the jars with new lids and screw bands to finger-tip tightness.
Heat the water bath canner to a rolling boil. Transfer the pickled rhubarb jars into the canner, ensuring boiling water covers the tops of the jars by 1-2 inches. Cover the canner with a lid.
Process the jars for 10 minutes at elevations between 0 and 1,000 feet. Add 2 minutes to the canning time for every 1,000 feet in elevation.
Turn the heat off and open the canner’s lid. Let the canner rest for 5 minutes, then remove the jars using a jar lifter, setting them on a countertop lined with towels.
Let the jars cool to room temperature for 12-24 hours.
Remove the ring bands and inspect the jar seals. Sealed jars have lids that do not flex up and down when pressed.
Reprocess unsealed jars with new canning lids within 24 hours, or refrigerate them and consume the rhubarb in 3 days.
Label and store all sealed jars of rhubarb in a cool, dry, dark place.

Prep Time: 30 minutes
Cooling Time: 24 hours
Cook Time: 10 minutes